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Steamed Pudding

Makes: 12 servings
Steamed Pudding
Ingredients
  • 1 3/4  cups  all-purpose flour
  • 1 1/2  teaspoons  baking powder
  • 1  teaspoon  ground ginger
  • 1/2  teaspoon  ground nutmeg
  • 1/2  teaspoon  ground cinnamon
  • 1/4  cup  butter (no substitutes), softened
  • 1  cup  sugar
  • 2  eggs
  • 2  egg whites
  • 6  ounces  milk chocolate, melted and cooled
  • 1 1/4  cups  milk
  • 1  recipe Cranberry-Kumquat Compote
  •  Whipped cream
Directions

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
Bake 450°F 10 mins to 12 mins
Ingredients
  • 2  cups  halved and seeded kumquats
  • 1  cup  packed brown sugar
  • 1  cup  cranberry juice
  • 1 3  inch  cinnamon stick
  • 1  bay leaf
  • 2  cups  cranberries
  • 1/2  cup  dried cherries
  • 1/2  cup  chopped toasted pecans
Directions

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)
  • Servings Per Recipe 12,
  • cal. (kcal) 394,
  • Fat, total (g) 10,
  • chol. (mg) 51,
  • sat. fat (g) 6,
  • carb. (g) 72,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 53,
  • pro. (g) 4,
  • vit. A (IU) 583,
  • vit. C (mg) 20,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 112,
  • Potassium (mg) 291,
  • calcium (mg) 111,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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