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1
To make pudding, butter a 2-quart souffle dish with a tightly fitted lid.
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Have ready a pot with a lid, large enough to hold the covered souffle dish and a rack that will fit in the bottom of the pot to allow water to circulate freely under the dish.
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3
Bring a large saucepan of water to a boil.
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Meanwhile, whisk the butter and the sugars together in a large bowl.
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Whisk in eggs, milk and brandy.
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In another bowl, combine flour, baking powder, salt and walnuts.
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Add butter mixture and stir just until smooth.
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Scrape mixture into buttered dish.
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Place rack in the bottom of the pot.
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Cover souffle dish and place it in the pot.
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Pour in enough boiling water to come halfway up the sides of the souffle dish and cover.
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Check occasionally to make sure there is enough water and that it is simmering; add boiling water if necessary.
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13
Steam the pudding until a skewer inserted into the center barely comes out clean, about 1 1/2 hours.
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14
To make sauce, place milk, vanilla seeds and pod and orange zest in a saucepan.
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Whisk yolks and sugar together in a bowl.
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Bring milk mixture just to a boil.
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Whisking rapidly, slowly pour the milk into the egg mixture.
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Pour mixture back into pan and place over low heat.
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Cook, stirring constantly, until sauce thickens enough to coat the back of a spoon -- do not let it come to a boil.
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20
Remove from heat and strain through a fine sieve.
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Whisk in orange juice.
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Refrigerate until cold.
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Carefully remove the souffle dish from the pot, uncover and let cool for 10 minutes.
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Unmold.
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Cut into wedges, place each wedge on a plate and surround with a pool of the orange sauce.
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26
The pudding can also be served at room temperature.
