Steamed Apple Pudding

Name: Steamed Apple Pudding
Total time: 2 h
Yield: Eight to 10 servings
Ingredients: 1 cup finely chopped peeled apples, such as McIntosh or Gravenstein; 1/2 cup coarsely chopped black walnuts; 1/4 cup butter at room temperature; 1/2 cup firmly packed light-brown sugar; 1/2 cup light molasses; 1 egg; 1 tablespoon grated lemon zest; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground mace; 3/4 teaspoon salt; 1/2 cup buttermilk

By Marcia Adams

Total Time: 2 hours
Rating: 3(15)
Comments: Read comments

Featured in: Food; Apple Polishing

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Ingredients

Yield:Eight to 10 servings

1cup finely chopped peeled apples, such as McIntosh or Gravenstein
½cup coarsely chopped black walnuts
¼cup butter at room temperature
½cup firmly packed light-brown sugar
½cup light molasses
1egg
1tablespoon grated lemon zest
1teaspoon vanilla extract
2cups all-purpose flour
2teaspoons baking powder
½teaspoon ground allspice
½teaspoon ground cinnamon
½teaspoon ground ginger
½teaspoon ground mace
¾teaspoon salt
½cup buttermilk

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the apples and nuts and set aside.
Step 2
In a large mixer bowl, cream the butter and brown sugar. Add the molasses, egg, lemon zest and vanilla extract and blend.
Step 3
In a large bowl, whisk together the dry ingredients and add them to the butter mixture on low speed alternately with the buttermilk, beginning and ending with the dry ingredients.
Step 4
Beat in the reserved apples and nuts and pour into a greased-and-floured seven-cup steamed pudding mold. Cover tightly.
Step 5
Place in a deep kettle atop a rack. Add enough water to reach half-way up the side of the mold. Bring the water to a boil and keep it at a brisk but not rolling boil, covered, for one-and-a-half hours.
Step 6
Remove the mold from the kettle, take off the lid and allow the pudding to rest for 10 minutes. Loosen the edges with a knife and tip the pudding onto a round platter. Cut into wedges and serve hot with hard sauce flavored with Calvados or with creme anglaise.

Tip

The pudding may be made up to a month in advance and kept tightly wrapped in foil and frozen. Reheat the frozen pudding, wrapped in foil, in a preheated 325-degree oven for one hour.