Steamed Apple Raisin Pudding
Description
This classic Steamed Apple Raisin Pudding is a comforting, old-fashioned dessert that relies on simple pantry staples to create something truly special. The batter is enriched with soft shortening and eggs, creating a tender crumb that holds up beautifully to the moisture of shredded apples and plump golden raisins. Warm spices like cinnamon and crushed cardamom add an aromatic depth that pairs perfectly with the sweet fruit notes. Steaming the pudding in a covered mold ensures it stays incredibly moist and dense, unlike baked cakes which can dry out. Its an excellent choice for family dinners, holiday gatherings, or a cozy weekend treat. Serve it warm with a dollop of hard sauce or fresh cranberry sauce for a touch of acidity that cuts through the sweetness. This recipe brings a nostalgic, home-style flavor to your table, proving that traditional techniques still have a place in modern cooking.Ingredients
Directions
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In a small bowl, sift together the flour, baking soda, salt, cinnamon, and crushed cardamom seeds. Set aside.
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In a large mixing bowl, combine the soft shortening, sugar, and beaten eggs. Beat with a mixer or whisk until the mixture is smooth, light, and creamy.
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Fold the shredded apples and golden raisins into the wet mixture.
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Add the dry flour mixture to the wet ingredients and mix gently until just combined. Do not overmix.
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Grease a 1-1/2 quart pudding mold or heatproof bowl thoroughly with butter or oil.
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Spoon the batter into the prepared mold, filling it about two-thirds full.
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Cover the mold tightly with aluminum foil or a lid to prevent water from dripping in during steaming.
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Place a rack in a large kettle or stockpot. Set the covered mold on the rack.
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Pour enough boiling water into the kettle to reach halfway up the sides of the mold.
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Cover the kettle tightly with a lid. Bring the water to a boil, then reduce the heat to maintain a gentle simmer.
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Steam the pudding gently for 2 hours, checking occasionally to ensure the water level remains high enough. Add more boiling water if necessary.
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Carefully remove the mold from the kettle and place it on a wire rack to cool for 5 minutes.
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Run a knife around the edges to loosen the pudding, then invert it onto a serving dish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 575.6kcal
- % Daily Value *
- Total Fat 11.0g17%
- Saturated Fat 3.6g18%
- Cholesterol 0.0mg0%
- Sodium 1630.3mg68%
- Total Carbohydrate 115.8g39%
- Dietary Fiber 5.0g20%
- Sugars 65.0g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serving Suggestion: This pudding is traditionally served with hard sauce (butter and powdered sugar) or fresh cranberry sauce. The acidity of the cranberry sauce balances the sweetness of the pudding beautifully.
Storage: Allow the pudding to cool completely before storing. Wrap tightly in plastic wrap or store in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for 30 seconds before serving.
Ingredient Note: If you cannot find golden raisins, regular dark raisins can be used as a substitute. For best texture, soak the raisins in warm water for 10 minutes before adding them to the batter, then drain well.
Steaming Tip: Ensure the foil covering the mold is secure and tucked in tightly. If water drips onto the pudding during steaming, it can make the top soggy.
