Steamed Pudding with Lemon Sauce

Beau Gustafson

Golden raisins or dried cherries may be used instead of raisins. If available, you can use blackstrap molasses, a surprising source of iron, to add rich color and flavor. Coating both the dish and the plastic wrap with cooking spray helps you remove the pudding after it's cooked.

Yield: 10 servings (serving size: 1 slice pudding and 2 1/2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 17%
  • Fat: 6.7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.9g
  • Carbohydrate: 66.9g
  • Fiber: 1.8g
  • Cholesterol: 36mg
  • Iron: 5.4mg
  • Sodium: 180mg
  • Calcium: 222mg

Ingredients

  • Pudding:
  • Cooking spray
  • 1/3 cup applesauce
  • 3 tablespoons butter, softened
  • 2 1/2 cups all-purpose flour (11 1/4 ounces)
  • 1/2 teaspoon baking soda
  • Dash of salt
  • 1 1/4 cups 2% reduced-fat milk
  • 1/2 cup plus 1 tablespoon molasses
  • 1 cup raisins
  • Sauce:
  • 3/4 cup sugar
  • 1/2 cup egg substitute
  • 1/3 cup 2% reduced-fat milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon butter
  • 1 large egg yolk
  • Dash of salt
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon vanilla extract

Preparation

  1. Preheat oven to 350°.
  2. Lightly coat a 2 1/2-quart oven-safe bowl with cooking spray; line with plastic wrap. Lightly coat the surface of wrap with cooking spray. Set aside.
  3. Spoon applesauce onto several layers of paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a small bowl using a rubber spatula.
  4. Beat 3 tablespoons butter at medium speed with an electric mixer 2 minutes or until fluffy. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt. Add flour mixture, 1 1/4 cups milk, and molasses to the butter, beating until blended. Stir in applesauce and raisins. Spoon mixture into prepared bowl; cover bowl with plastic wrap.
  5. Place bowl in a deep roasting pan. Add hot water to pan until water is one-third way up the sides of bowl. Tightly cover bowl and pan with aluminum foil. Bake at 350° for 2 hours or until a wooden pick inserted in center comes out clean. Remove bowl from roasting pan. Carefully invert bowl onto a serving plate; remove bowl. Remove and discard plastic wrap.
  6. To prepare sauce, combine 3/4 cup sugar and next 6 ingredients (through salt) in a medium saucepan over medium heat, stirring constantly with a whisk until smooth. Cook, stirring frequently, 4 minutes or until thickened. Remove from heat. Stir in rind and vanilla. Let stand at least 5 minutes before serving.
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