Steamed Christmas Pudding recipe

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Ingredients

1 ½ cups self-rising flour
1 cup white sugar
1 teaspoon ground cinnamon
2 eggs, beaten
¼ cup melted butter
½ cup prepared mincemeat pie filling
½ cup whole cranberry sauce
½ cup pumpkin puree
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese
⅓ cup confectioners' sugar

Nutrition Info

489.5 calories
carbohydrate: 65.1 g
cholesterol: 105 mg
fat: 23.4 g
fiber: 1.9 g
protein: 7.1 g
saturatedFat: 14.2 g
servingSize: -
sodium: 497.9 mg
sugar: 43.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon, set aside.

  2. In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth, pour into pudding mold.

  3. Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.

  4. Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.

  5. Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.

Recipe Yield

8 servings

Recipe Note

The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here's my favorite combination.

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