Step 1

Preheat oven to 350 F.

Step 2

Combine the shortening with the brown sugar and beat until light and fluffy.

Step 3

Stir in the eggs one at a time.

Step 4

Add the next ten ingredients (orange zest through breadcrumbs) and stir after adding each ingredient.

Step 5

Combine the hot water with the baking soda.

Step 6

Stir the water mixture into the pudding mixture.

Step 7

Line a muffin tin with foil liners (or spray custard cups with cooking spray).

Step 8

Fill the muffin tins or custard cups to within a quarter inch of the top.

Step 9

Cover tightly with foil.

Step 10

Place the muffin pan or custard cups in a baking dish.

Step 11

Pour water into the baking dish to halfway up the muffin pan or custard cups.

Step 12

Bake at 350 F for 60 minutes.

Step 13

Cool to room temperature and then refrigerate until ready to serve.

Step 14

Combine 1 cup of powdered sugar with 2 to 3 tablespoons of brandy or eggnog and stir until combined.

Step 15

Drizzle the steamed puddings with the glaze before serving.