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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 18, 2019 Print Rate It Share Share Tweet Pin Email Servings: 12 Jump to Nutrition Facts Ingredients 1 ¾ cup all-purpose flour 1 ½ teaspoon baking powder 1 teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon ¼ cup butter (no substitutes), softened 1 cup sugar 2 eggs 2 egg whites 6 ounce milk chocolate, melted and cooled 1 ¼ cup milk 1 recipe Cranberry-Kumquat Compote Whipped cream Cranberry-Kumquat Compote 2 cup halved and seeded kumquats 1 cup packed brown sugar 1 cup cranberry juice 1 3 inch cinnamon stick 1 bay leaf 2 cup cranberries ½ cup dried cherries ½ cup chopped toasted pecans Directions 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. 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. 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. 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 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. Rate it Print Nutrition Facts (per serving) 394 Calories 10g Fat 72g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 394 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 51mg 17% Sodium 112mg 5% Total Carbohydrate 72g 26% Total Sugars 53g Protein 4g Vitamin C 20.1mg 100% Calcium 111.1mg 9% Iron 1.8mg 10% Potassium 291mg 6% Folate, total 44.4mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.