Spiced Steamed Pudding with Maple Sauce

This moist, golden pudding--lavishly garnished with fruits, nuts, and spices of the season--will make a perfect finale to your elegant holiday meal.

Yield: 12 servings
Recipe from Oxmoor House

More From Oxmoor House


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cup butter, softened
  • 1 3/4 cups firmly packed brown sugar
  • 2 large eggs
  • 1 1/4 cups canned pumpkin
  • 3/4 cup chopped pecans, toasted
  • Garnishes: cranberries, walnuts, almonds, pecans, kumquats, small lady apples, cinnamon sticks
  • Maple Sauce


  1. Grease a pudding mold (at least 7 cups, but up to 10 cups will work). Set aside. Combine first 6 ingredients, stirring well with a wire whisk; set aside.
  2. Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Mix in pumpkin and pecans. Gradually add flour mixture; mix just until blended.
  3. Pour mixture into prepared mold; cover with lid. Place mold on a rack in a Dutch oven. Add boiling water to Dutch oven to halfway up mold. Bring water to a boil; cover, reduce heat, and simmer 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
  4. Remove mold from Dutch oven; let stand, uncovered, 15 minutes. Remove pudding from mold; garnish, if desired. Serve warm with Maple Sauce.
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