Steamed Christmas Pudding |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here's my favorite combination. Ingredients:
1 1/2 cups self-rising flour |
1 cup white sugar |
1 teaspoon ground cinnamon |
2 eggs, beaten |
1/4 cup melted butter |
1/2 cup prepared mincemeat pie filling |
1/2 cup whole cranberry sauce |
1/2 cup pumpkin puree |
1 (8 ounce) container sour cream |
1 (8 ounce) package cream cheese |
1/3 cup confectioners' sugar |
Directions:
1. Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
2. In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
3. Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
4. Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
5. Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.
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