Pudding: In large bowl, cream butter. Add sugar, a little at a time, and continue
beating until mixture is light and fluffy. Add eggs, one at a time, beating well
after each addition.
Sift flour and baking powder together and add to butter mixture
alternately with orange juice. Stir in orange peel and lemon peel. Pour batter into
well-greased 1-quart steamed pudding mold and cover tightly with lid. Place mold
on rack in kettle with tight fitting lid. Add enough hot water to kettle to reach
two-thirds up sides of mold.
Steam pudding, covered, for 2 hours over moderate heat.
Remove mold from kettle and let stand on rack, uncovered, for 15 minutes.
Invert pudding onto a plate. Dust with confectioners' sugar.
Orange Hard Sauce: Cream butter. Beat in confectioners' sugar, a little at
a time. Add orange peel and orange juice and beat mixture until fluffy. Transfer
to a serving bowl.