Steamed Pudding

Impress your guests with this delicious holiday dessert. This recipe includes chocolate, cinnamon, cranberry, and ginger. Serve on a footed cake plate for an elegant presentation.

Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter (no substitutes), softened
  • 1 cup sugar
  • 2 eggs
  • 2 egg whites
  • 6 ounces milk chocolate, melted and cooled
  • 1 1/4 cups milk
  • 1 recipe Cranberry-Kumquat Compote
  • Whipped cream
Cranberry-Kumquat Compote
  • 2 cups halved and seeded kumquats
  • 1 cup packed brown sugar
  • 1 cup cranberry juice
  • 1 3 inch cinnamon stick
  • 1 bay leaf
  • 2 cups cranberries
  • 1/2 cup dried cherries
  • 1/2 cup chopped toasted pecans

Related Video
How to Make Healthified Banana Pudding

This recipe has 32% less calories than the original version but still tastes just as great! With the addition of Yoplait Fat Free Banana yogurt you can make this a healthy and tasty dessert.

Directions
1. 
Grease and flour a 2-1/2-quart heatproof bowl or 10-cup covered pudding mold. In small bowl stir together flour, baking powder, spices; set aside.
2. 
Beat butter on medium to high 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 mix 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 water level every 30 minutes; add boiling water as needed.
4. 
Remove bowl or mold from Dutch oven; remove cover. Cool 10 minutes; unmold onto serving platter. Cool 30 minutes. Serve warm with Cranberry-Kumquat Compote and whipped cream. Serves 12.
Cranberry-Kumquat Compote
1. 
In medium saucepan combine kumquats, brown sugar, cranberry juice, cinnamon stick, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes or until kumquats soften slightly. Stir in cranberries and dried cherries. Bring to boiling; reduce heat. Simmer, uncovered, 8 minutes until thickened. Discard cinnamon and bay leaf. Stir in toasted pecans. Serve warm.

nutrition information

Per Serving: cal. (kcal) 394, Fat, total (g) 10, chol. (mg) 51, sat. fat (g) 6, carb. (g) 72, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 53, pro. (g) 4, vit. A (IU) 583, vit. C (mg) 20, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 44, Cobalamin (Vit. B12) (g) 0, sodium (mg) 112, Potassium (mg) 291, calcium (mg) 111, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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