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Steamed Christmas Pudding

Ingredients
  Butter 3 Tablespoon
  Powdered sugar 3 Tablespoon
  Eggs 2
  Dry bread crumbs 3 Tablespoon
  Vanilla essence 1 Teaspoon
  Ginger powder 1⁄2 Teaspoon
  Cinnamon powder 1⁄2 Teaspoon
  Cardamom powder 1⁄2 Teaspoon
  Chopped dates 55 Gram, weighing around 2 oz
  Chopped mixed peel 55 Gram, weighing around 2 oz
  Raisins 55 Gram, weighing around 2 oz
  Cashewnuts 55 Gram, weighing around 2 oz
  Baking powder 1 Teaspoon (Leveled)
  Sugar 3 Teaspoon
  Vanilla ice cream/Sweetened fresh cream 1⁄2 Cup (8 tbs), around 1 scoop
Directions

1. Separate the eggs.
2. Cream the butter and powdered sugar very well.
3. Add the egg-yolks, one at a time and beat very well.
4. Mix all the dry fruits and peel. Sprinkle a little flour over them.
5. Add the fruit and peel mixtures, spices and vanilla essence to the pudding mixture.
6. Beat the egg-whites stiffly.
7. Add the egg-whites, bread crumbs and baking powder to the pudding mixture.
8. In a small vessel, mix 3 teaspoons of granulated sugar and 3 teaspoons of water. Melt until the liquid becomes dark brown and add to the pudding mixture.
9. Grease a 175 mm. (7") diameter baking tin and spread the mixture in it. Cover and cook in a pressure cooker for 15 to 20 minutes. Serve warm or cold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Steamed
Dish: 
Pudding
Occasion: 
Christmas
Restriction: 
Vegetarian

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