Eve Pudding Recipe

Eve Pudding Recipe photo by Taste of Home

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Mom served this as our traditional Christmas Day dessert. My kids are puzzled as to why we don't eat this steamed pudding on Christmas Eve! —Lois Herman, Watertown, New York

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Eve Pudding Recipe

Prep: 35 min. Cook: 1-1/2 hours + cooling

Yield: 12 Servings

35 90 125

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups chopped peeled tart apples
1 cup chopped dates
SAUCE:
2 eggs
1/2 cup sugar
2 tablespoons butter
1 cup heavy whipping cream
1 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, salt and nutmeg; add to creamed mixture. Fold in apples and dates.
Transfer to a well-greased 8-cup pudding mold; cover. Place mold on a rack in a deep pot; add 1 in. of hot water to pot.
Bring to a gentle boil; cover and steam for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean, adding more water as needed. Remove mold from pot; let stand for 10 minutes.
In a small heavy saucepan, combine the eggs, sugar and butter. Heat over low heat, whisking constantly, until mixture thickens and reaches 160°, about 4 minutes. Remove from the heat; cool to room temperature.
In a small bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold into egg mixture.
Unmold pudding onto a serving plate; cut into wedges. Serve with sauce. Yield: 12 servings.

Nutritional Facts 1 slice with 2 tablespoons sauce equals 386 calories, 19 g fat (11 g saturated fat), 123 mg cholesterol, 253 mg sodium, 52 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Eve Pudding in Taste of Home Christmas Annual Annual 2009, p166