Steamed Fruit Pudding
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These steamed puddings are really more like a cake than anything else. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Ready In:
- 2hrs 15mins
- Serves:
- Units:
ingredients
- 1 egg, well beaten
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 3 tablespoons butter
- 1 cup pineapple juice
- 1⁄4 cup raisins, chopped
- 1⁄2 cup nuts, chopped
- 1 cup dates, chopped
- 1 teaspoon vanilla extract
- 1 1⁄2 cups flour, sifted
- 1 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon nutmeg
- 1 teaspoon ground cinnamon
directions
- Add sugar, salt, butter, and pineapple juice to the beaten egg; heat.
- Stir in raisins, nuts, dates and vanilla; mix well.
- Sift together the dry ingredients and add to the mixture.
- Pour into a well-greased mold, cover tightly and steam for an hour.
- Transfer to a 250F oven and bake for an hour.
- Unmold and serve with Recipe #315136 or the dessert sauce of your choice.
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These steamed puddings are really more like a cake than anything else. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
