Steamed puddings are a traditional Victorian dessert, often served at Christmas. Classic steamed puddings are more like dense fruitcake, loaded with dried fruits like currants, raisins and figs. There are many different steamed pudding recipes available for today's modern bakers and chefs. This traditional treat is easy to make and delicious. This mold measures 7" across, comes with a tight-fitting lid and will hold 2 quarts. Made in Portugal of tinned steel.
Steamed Butterscotch Pudding with Maple Sauce:
1 Tsp. Instant Coffee granules
3 TB. Brandy
1 Cup Golden Raisins
1/4 Cup Butter, softened
2/3 Cup firmly packed light brown sugar
4 Lg. Eggs, slightly beaten
1-1/4 Cup Sifted Flour
1 Tsp. Baking Powder
1/4 Tsp. Salt
For the sauce:
1/4 Cup Butter
1/3 Cup Firmly Packed Light Brown Sugar
1/2 Cup Real Maple Syrup
1/2 Cup Light Corn Syrup
1/2 Cup Half & Half
In a small bowl stir together instant coffee and brandy till coffee dissolves. Add the raisins and allow to set for 1 hour so raisins can plump.
Preheat oven to 350 degrees (F). In a medium bowl, cream together the butter and brown sugar till light and fluffy. Beat in eggs. Slowly stir in flour, baking powder and salt. Fold the raisins into the batter. Butter a steamed pudding mold. Fill mold with mixture, cover with lid, and place in a kettle or dutch oven. Fill pan with hot water to about 2/3 up the sides of the mold. Place the lid on the kettle and put in the oven. Steam in the oven for 50-60 minutes or until a toothpick inserted comes out clean. Serve warm, covered with maple sauce.
For the sauce: In a saucepan, combine butter, brown sugar, maple syrup and corn syrup. Cook over medium heat until the sugar dissolves, stirring constantly. Bring to a boil and gently simmer for 10 minutes, stirring frequently. Gradually stir in half & half, return to a simmer stirring constantly. Remove from heat and serve warm.