Steamed Christmas Pudding with Fruit Sauce
What You Need:
1 3/4 C flour
1 1/2 t baking powder
1 t ground ginger
1/2 t ground nutmeg
1/2 t cinnamon
1/4 C butter, softened
1 C sugar
2 egg whites
1 (6 oz) pkg. milk chocolate, melted
1 1/4 C milk
2 C kumquats, seeded and halved
1 C brown sugar, packed firm
1 C cranberry juice
1 Cinnamon stick
1 Bay leaf
2 C cranberries
1/2 C dried cherries
1/2 C pecans, toasted
How to Make It:
Spray a 2 1/2 qt. bowl with a non stick cooking spray and dust with flour.
Place the flour into a large mixing bowl.
Add the baking powder, ginger, nutmeg and cinnamon and stir to combine.
Place the butter in a separate bowl.
Use an electric mixer and beat the butter on medium speed for 30 seconds.
Pour the sugar into the bowl and continue beating until completely combined.
Add the eggs and the egg whites one at a time beating on low speed after each addition.
Use a rubber spatula and fold the melted chocolate into the mixture.
Alternating back and forth add a little of the flour mixture beat on low to incorporate then add a little milk and beat on low to incorporate.
Keep alternating and beating the mixture until all the milk and flour have been added and the mixture is mixed together well.
Spread the mixture evenly into the bowl.
Grease a piece of aluminum foil and cover the bowl with the aluminum foil pressed against the inside edge of the bowl.
Place a rack into a Dutch oven.
Set the bowl on the rack and fill the Dutch oven and fill with water to 1 inch up the
side of the bowl.
Cover and bring the water to a brisk boil.
Reduce the heat so the water is just simmering and steam the pudding for 1 1/2 hours.
Check the water level every 30 minutes and add boiling water as necessary.
When a toothpick inserted in the center of the pudding comes out clean the pudding is done.
Remove the bowl from the pan and take off the aluminum foil.
Allow the pudding to cool for 10 minutes.
Invert on serving platter and cool 30 minutes before serving.
Place the kumquats in a medium sauce pan.
Add the brown sugar, cranberry juice, cinnamon stick and bay leaf.
Place the pan over medium heat and bring the mixture to a brisk boil.
Reduce the heat to low and simmer uncovered for 3 minutes or until the kumquats just begin to soften.
Adjust the heat to medium and add the cranberries and dried cherries.
When the mixture begins to boil reduce the heat to low and simmer 8 minutes or until the sauce thickens.
Remove the cinnamon stick and bay leaf and discard.
Fold the pecans into the sauce and remove from the stove.
Pour the sauce over the top of the pudding while still warm.
Serve the pudding immediately.
Serving Size: 12
By placing the bowl of pudding into the Dutch oven you prevent the bottom of the pudding from burning while it steams. The water in the Dutch oven should always remain at 1 inch up the side of the bowl to insure the pudding cook evenly. Using a 2 1/2 qt bowl allows 2 inches between the bowl and pan and makes removing the bowl when the pudding is done much easier and much safer.