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Steamed Holiday Pudding Recipe

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This recipe for Steamed Holiday Pudding, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Mielke, Reference Librarian, TTU
Added: Tuesday, January 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped dates
cup chopped pecans or black walnuts
2 cups all-purpose flour, divided
1 cup of sugar
1 teaspoon of soda
1 teaspoon of baking powder
1 egg
1 cup of milk
1 teaspoons lemon juice
teaspoon grated lemon rind
Lemon sauce (recipe follows)

Directions:
Directions:
Coat dates and nuts with about 2 tablespoons flour; set aside. Combine remaining flour, sugar, soda, and baking powder; add egg and milk, stirring until dry ingredients are moistened. Stir in date mixture, lemon juice, and lemon rind.
Pour batter into a well-greased 1 quart pudding mold, and cover tightly with lid. Or pour batter into a well-greased heat proof bowl, and cover with a double thickness of buttered aluminum foil; secure foil with string.

Place mold on rack in a large kettle; add boiling water, filling kettle one third full. Cover and steam 2-2 hours. (Water should boil gently; add more water as needed.) Remove mold from kettle; remove lid from mold to allow steam to escape. Loosen pudding from side of mold, and invert onto a serving dish. Garnish with lemon slices, and serve hot or cold with lemon sauce. Wrap leftovers tightly in foil and store in refrigerator. Yield: 8-10 servings.

Personal Notes:
Personal Notes:
Lemon Sauce:
1 cup of sugar
1 tablespoon of cornstarch
1 cup of boiling water
2 tablespoons butter or margarine
teaspoon grated lemon rind
1 teaspoons lemon juice
Rum or brandy to taste (optional)
Directions: Combine sugar and cornstarch in a saucepan; gradually add water, stirring constantly until smooth. Add butter, lemon rind, and lemon juice. Bring to a boil, and boil until thickened; stir constantly. Add rum, if desired. Serve hot or cold. Yield: 1 cups.

 

 

 

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