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Steamed Pudding

Impress your guests with this delicious holiday dessert. This recipe includes chocolate, cinnamon, cranberry, and ginger. Serve on a footed cake plate for an elegant presentation.

Steamed Pudding



  1. Grease and flour a 2-1/2-quart heatproof bowl or 10-cup covered pudding mold. In small bowl stir together flour, baking powder, spices; set aside.
  2. Beat butter on medium to high 30 seconds. Add sugar; beat until combined. One at a time, add eggs and egg whites; beat on low after each. Stir in melted chocolate. Alternately add flour mix and milk; beat on low after each. Pour into prepared bowl or mold. Cover with greased foil pressed against edge or lid.
  3. Place bowl or mold on rack in Dutch oven; add water 1 inch up bowl or mold sides. Cover, bring water to boiling. Reduce to simmering. Steam 1-1/2 to 1-3/4 hours or until pick inserted in center comes out clean. Check water level every 30 minutes; add boiling water as needed.
  4. Remove bowl or mold from Dutch oven; remove cover. Cool 10 minutes; unmold onto serving platter. Cool 30 minutes. Serve warm with Cranberry-Kumquat Compote and whipped cream. Serves 12.

Cranberry-Kumquat Compote



  1. In medium saucepan combine kumquats, brown sugar, cranberry juice, cinnamon stick, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes or until kumquats soften slightly. Stir in cranberries and dried cherries. Bring to boiling; reduce heat. Simmer, uncovered, 8 minutes until thickened. Discard cinnamon and bay leaf. Stir in toasted pecans. Serve warm.

Nutrition Facts (Steamed Pudding)

    Per serving:
  • 394 kcal cal.,
  • 10 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 51 mg chol.,
  • 112 mg sodium,
  • 72 g carb.,
  • 3 g fiber,
  • 53 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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