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Eve Pudding

 Eve Pudding
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
12 ServingsPrep: 35 min. Cook: 1-1/2 hours + cooling


  • 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 McCormick® Pure 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

2 of 2

Eve Pudding (continued)

Directions (continued)

  • 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.