Steamed Orange Pudding

• 3/4 teaspoon baking soda
• 1 1/2 tablespoons orange juice
• 1/2 cup golden raisins
• 1 tablespoon all-purpose flour
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 large eggs
• 1/2 cup sweet orange marmalade
• 1 1/2 cups fresh whole-wheat bread crumbs
• Accompaniment:custard sauce or creme fraiche
• Special equipment: a 6-cup metal or ceramic pudding mold* or deep bowl with a lip

1. Stir together baking soda and orange juice.
2. Toss raisins with flour.
3. Beat together butter, sugar, and salt with an electric mixer at medium speed until pale and fluffy.
4. Add eggs 1 at a time, beating well after each addition.
5. Add orange juice, raisins, marmalade, and bread crumbs and mix at low speed until blended.
6. Spoon batter into lightly buttered mold.
7. Cover mold with a sheet of foil and secure it tightly with kitchen string (if mold has a lid, use that instead).
8. Put mold on a metal rack in a deep pot.
9. Add enough boiling-hot water to pot to reach halfway up mold, then cover pot and steam pudding in simmering water, adding more boiling water as needed, until surface of pudding feels dry and firm, about 2 hours.
10. Cool on another rack 5 minutes.
11. Loosen edge of pudding with a thin knife and invert onto a serving plate.
12. Serve warm.
13. Available at A Cook's Wares (800-915-9788).

baking soda, orange juice, golden raisins, flour, unsalted butter, sugar, salt, eggs, sweet orange marmalade, bread crumbs, accompaniment, ceramic pudding

Taken from www.epicurious.com/recipes/food/views/steamed-orange-pudding-106087 (may not work)