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Regal Steamed Pudding

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Ingredients
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Baking powder 1 Tablespoon
  Baking soda 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Vegetable shortening 1⁄4 Cup (4 tbs)
  Sugar 1 Cup (16 tbs)
  Egg 1
  Condensed tomato soup 1 Can (10 oz)
  Brandied hard sauce 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
Directions

1. Sift flour, baking powder, baking; soda, cinnamon and nutmeg onto wax' paper or plastic wrap.
2. Beat shortening and sugar until fluffy in large bowl of electric mixer at high speed; beat in egg until smooth. Stir in flour mixture, alte nately with tomato soup.
3. Grease an 8-cup steam pudding mold or 2-pound coffee can; sprinkle with sugar to coat well; spoon batter into mold; cover with mold cover or a double thickness of heavy-duty aluminum foil; tie in place.
4. Place mold on trivet or ring of foil in a large kettle. Pour in boiling water to depth of 1 inch. Cover kettle.
5. Bring to boiling; lower heat to just below simmering; cook 3 hours, adding more boiling water, if necessary, or until a long wooden skewer inserted in center comes out clean; cool in pan on wire rack 10 minutes; loosen pudding around edge of mold; turn out onto wire rack

Recipe Summary

Course: 
Dessert
Method: 
Boiled

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