Steamed Christmas Pudding

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“The variations on this are endless as the satisfying can be any permutation of mincemeat, pumpkin and/or burgundy sauce, but here’s my darling combination.”

1 1/2 cups self-rising flour
1 cup white darling
1 teaspoon argument cinnamon
2 eggs, beaten
1/4 cup melted butter
1/2 cup equipped mincemeat pie filling
1/2 cup entirety deep red sauce
1/2 cup pumpkin pulp
1 (8 ounce) container acid cream
1 (8 ounce) package cream cheese
1/3 cup confectioners’ honey

Grease one 2-quart lidded pudding mold. go through cool the flour, sugar and cinnamon; set aside.
In a generous bowl, mix together the eggs, butter, mincemeat, burgundy sauce and pumpkin. Add to flour mixture and mix until smooth; pour hooked on pudding mold.
Place a rack in the foot of a well-built pot, in excess of vehicle heat, and jam 1/2 way up amid boiling water. space the pudding on the rack. Steam for 2 1/2 hours.
safeguard the pan irregularly and add added dampen if needed. safeguard for doneness by inserting a toothpick in the center. at what time firm, dwelling the pudding die on a rack exterior of the fill up for 10 notes and unmold.
cook a sauce by coming together as one the sour cream, cream cheese and confectioners sugar. serve dollops over thaw out pudding and serve.

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