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Steamed pudding is a traditional holiday treat, but you have to make it with a pudding steamer. To order one, call Sweet Celebrations Inc. at 800/328-6722.

Recipe by Cooking Light December 1998

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Credit: BECKY LUIGART-STAYNER

Recipe Summary

Yield:
10 servings (serving size: 1 slice pudding and 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flour into dry measur-ing cups, and level with a knife. Combine flour and next 6 ingredients (flour through cloves) in a small bowl.

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  • Beat sugars, margarine, vanilla, and egg in a large bowl at medium speed of a mixer until well-blended (about 2 minutes). Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in cranberries, raisins, and pecans.

  • Spoon batter into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with lid or foil coated with cooking spray; secure the foil with a rubber band. Place mold on a shallow rack in a stockpot; add enough hot water to come halfway up sides of mold. Cover and steam over medium-low heat for 2 1/2 hours or until a wooden pick inserted in center of the pudding comes out almost clean, adding additional water as needed. Cool on a wire rack for 10 minutes. Invert mold onto a platter, and slice pudding. Serve pudding warm with Orange Marmalade Sauce.

Nutrition Facts

262 calories; calories from fat 21%; fat 6.1g; saturated fat 1.4g; mono fat 2.7g; poly fat 1.5g; protein 5.6g; carbohydrates 47.4g; fiber 1.3g; cholesterol 46mg; iron 1.6mg; sodium 210mg; calcium 134mg.
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