*Plus a tablespoon or two for buttering mold

Cream the butter and sugar together in the bowl of an electric mixer until light and fluffy. Beat in eggs one at a time, making sure each is incorporated before adding next. Sift flour and baking powder together in a separate bowl and alternately add flour mixture to the butter mixture with the orange juice. Stir in grated zests and turn the batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or a double layer of foil secured with kitchen string. Set the mold on a rack in a kettle with a tight fitting lid and add enough hot water to kettle to reach 2/3 of the way up the sides of the mold. Steam the pudding covered for 2 hours. Remove and let pudding cool a bit on a rack for 15 minutes uncovered. Place a serving plate on top and invert pudding onto plate. Serve the pudding warm with hard sauce or rum butter.

Hard Sauce: Cream butter with a whip attachment with an electric mixer. Add sugar a little at a time beating continuously. Beat in orange zest and juice and continue beating until mixture is light and fluffy. Transfer to a serving bowl and serve with warm steamed pudding.

Rum Butter: With an electric mixer with a whip attachment, cream butter. Beat in sugar a little at a time and then beat in rum, zest and nutmeg. Beat until light and fluffy and transfer to a serving bowl and serve with warm steamed pudding.