Warm Steamed Orange Pudding Cake (พุดดิ้งเค้กส้มอุ่น)

1.Combine the milk, lemon juice, vanilla extract, and orange food coloring. Set aside.

2.Sift together the flour, baking powder, and salt. Set aside.

3.Rub the orange zest into the sugar using your fingertips to release the citrus oils. Add the butter and beat until smooth. Add the eggs one at a time, mixing well after each addition.

4.Add half of the flour mixture and mix gently. Pour in the milk mixture, then add the remaining flour mixture and mix until smooth.

5.Lightly grease seven 125 ml heatproof molds or cups with oil spray.

6.Divide the batter evenly into the molds, about 70–75 g each. Cover with foil and place into a steamer over boiling water. Steam over medium heat for about 24 minutes.

7.Turn off the heat and let the cakes rest in the steamer for 2 minutes before removing and resting for another 5 minutes.

8.While the cakes are steaming, prepare the orange sauce by combining the orange juice, marmalade, sugar, and salt in a saucepan. Simmer over medium heat until the sauce thickens enough to coat the back of a spoon. Stir in the butter and orange liqueur. Once it comes back to a gentle simmer, remove from the heat and keep warm.

9.Lightly brush the cakes with some orange sauce, then transfer to serving plates. Spoon over more orange sauce and serve with fresh orange segments and whipped cream.