Yule Steamed Pudding

Steamed Pudding with Cranberry-Kumquat Compote

Steamed Pudding with Cranberry-Kumquat Compote

I found this recipe in BHG in 2008 when I was looking for a Steamed pudding that was a bit easier than the traditional steamed pudding. What really caught my attention was the milk chocolate. I have tried this without the Cranberry-Kumquat Compote which is truly yummy. But I admit I like chocolate so I have also tried it with a warm chocolate sauce and whipped cream. I have to admit I love both versions. This steamed pudding has found itself being the center of my dessert offerings both at Yule and other Winter Holiday meals.

Steamed Pudding 
Ingredients
1-3/4 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 cup butter (no substitutes), softened
1 cup sugar
2 eggs
2 egg whites
6 oz. milk chocolate, melted and cooled
1-1/4 cups milk
1 recipe Cranberry-Kumquat Compote
Whipped cream
Directions
1. Grease and flour a 2-1/2-quart heatproof bowl or 10-cup covered pudding mold. In a small bowl stir together flour, baking powder, spices; set aside.
2. Beat butter on medium to high for 30 seconds. Add sugar; beat until combined. One at a time, add eggs and egg whites; beat on low after each. Stir in melted chocolate. Alternately add flour mixture and mixture and milk; beat on low after each. Pour into prepared bowl or mold. Cover with greased foil pressed against edge or lid.
3. Place bowl or mold on rack in Dutch oven; add water 1 inch up bowl or mold sides. Cover, bring water to boiling. Reduce to simmering. Steam 1-1/2 to 1-3/4 hours or until pick inserted in center comes out clean. Check the water level every 30 minutes; add boiling water as needed.
4. Remove bowl or mold from Dutch oven; remove the cover. Cool 10 minutes;
unmold onto serving platter. Cool 30 minutes. Serve warm with Cranberry-Kumquat Compote and whipped cream.
Serves 12.
5. Cranberry-Kumquat Compote: In a medium saucepan combine 2 cups halved and seeded kumquats, 1 cup packed brown sugar, 1 cup cranberry juice, one 3-inch cinnamon stick, and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes or until kumquats soften slightly. Stir in 2 cups cranberries and 1.2 cup dried cherries. Bring to boiling; reduce heat. Simmer, uncovered,
8 minutes until thickened. Discard cinnamon and bay leaf. Stir in 1.2 cup chopped toasted pecans. Serve warm.

Recipe and Pic courtesy of BHG

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