Holiday Grinds Simple Steamed Pudding / We couldn’t resist sharing this recipe, just in time for the holidays, from Weekly contributor Wanda A. Adams. It’s adapted from Celebrating Island Style, her new cookbook, which gathers recipes collected from her family and friends of many cultures throughout the years.
A true Christmas pudding is the work of a couple of days of chopping and mixing, plus weeks of aging. Not this one!
Makes 12 to 16 servings
1/2 c. boiling water or apple juice
1 c. mixed raisins and dried cranberries
1/2 c. citron, lemon, or orange peel or mixed candied fruit (as for fruitcake) or dried fruit, chopped
3 T. butter
3-1/2 c. soft bread crumbs
1/2 c. maple syrup or other liquid sweetener such as pancake syrup, honey, molasses, or agave syrup
1/2 t. salt
1/2 t. baking soda
1 egg, beaten
In a large mixing bowl, combine boiling liquid with raisins and cranberries, citron peel and butter and steep for a few minutes. Stir in breadcrumbs, maple syrup, salt, baking soda, and egg. Pour into prepared bowl or mold. Cover tightly with aluminum foil, pleating the foil to allow some room for expansion. Place pudding on rack in steamer over medium-high heat and bring water to a gentle boil, then turn down heat and cover. Simmer gently 1 1/2 to 2 hours, until a toothpick emerges clean from the deepest part of the mold. Cool on a rack 5 minutes. Run a knife around the edges of mold to loosen pudding. Turn out on flat plate. Decorate as desired. Serve with sweetened whipped cream, custard, vanilla ice cream or hard sauce.
Celebrating Island Style, by Wanda A. Adams (adapted with permission from Island Heritage, 2012), $19.95, [islandheritage.com]