Monday, December 12, 2011

Steamed Apple Pudding

Steamed Apple Pudding


1½ cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ cup soft butter or margarine
1 cup sugar

2 eggs, well beaten
4 pared medium apples, shredded (2 ⅓ cups)
½ cup dark raisins
Boiling water
Light cream (optional)


1.      Grease well a 1½ quart, heatproof bowl.

2.      Into small bowl, sift flour with baking soda, salt, and spices; set aside.

3.      In large bowl, with wooden spoon, beat butter, sugar, and eggs until mixture is smooth and light.  Stir in apples and raisins.

4.      Stir flour mixture into the fruit mixture, mixing well; turn into prepared bowl.

5.      Cover surface of pudding with double thickness of waxed paper.  Cover top of bowl completely with foil; tie edge securely with twine.

6.      Place bowl on trivet in large kettle.  Pour boiling water around bowl to come halfway up side.

7.      Cover kettle; bring to boiling.  Reduce heat; boil gently 2 hours.

8.      Remove bowl to wire rack; let stand 5 minutes.

9.      With spatula, gently loosen edge of pudding from side of bowl.  Invert on serving dish.  Serve warm, with cream.  

Pudding was made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from McCall CookBook, the chapter on “Desserts and Dessert Sauces”, page 299 an edition of between 1950 – 1960s.  However, the pudding was steamed in a pudding mold instead of in a bowl as the recipe notes, but method number 5 remains the same with waxed paper and the pudding mold top instead of the foil.  In the photos you note a sauce along with the “Pudding”, the sauce is “Vanilla Hard Sauce”. 

Both Pudding and Sauce are quite delicious.   

Vanilla Hard Sauce 

⅓ cup soft butter or margarine
1 teaspoon vanilla extract
1 cup unsifted confectioners’ sugar  

1.                  In small bowl of electric mixer, at high speed, cream butter until light.

2.                  Add vanilla and sugar; beat until fluffy and smooth. 

To store Hard Sauce:  Put it in a pretty jar with tight-fitting lid.  Keep refrigerated.

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Shirley-Ann Pearman

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