Eve Pudding Recipe
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
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1-1/2 cups King Arthur Unbleached 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
- 2 eggs
- 1/2 cup sugar
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 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.
Originally published as Eve Pudding in Taste of Home Christmas Annual Annual 2009, p166
Reviews for Eve Pudding(1)
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Reviewed Nov. 21, 2011
Very good ,my coworkers just loved it,they all asked for the recipe.Will mke it again. my husband could not stop eating it. Bitsy