Washington state is famous for our apples and years ago the steamed pudding was very popular. It's like a pudding n cake all rolled into one. You can use a large coffee tin or a special steamed pudding pan like mine. This is served flaming...too fun...perfect for a Xmas or Easter Dinner finish with a flair
- add 4 TBSP/ or 1/2 stick of butter, room temp
- add 1/2 cup firmly packed light brown sugar
- add 1/2 cup molasses
- add 1 large egg (beaton)
- add 1 TBSP rated orange peel
- add 1 Tsp Vanila Extract
- add 2 cups flour
- add 2 Tsp baking powder
- add 2 TBSP pumpkin pie spices (or 1/tsp ea. allspice, cinnamon, ginger, mace)
- add 1/2 tsp Salt
- add 1/2 cup buttermilk
- add 2 large apples shredded wo/peel
- add 1/2 cup fine chopped walnuts
- add 1/2 cup raisins chopped fine
- add 1/2 cup dates or figs chopped fine (only if you like them)
- In food precessor chop the apples, walnuts, raisins (plus dates and/or figs) then add the brown sugar, molasses and whirl, then add the egg, orange peel and vanilla extract and then the dry ingredients of flour, baking powder, spices, salt and whirl. Mix in the buttermilk fast and you will have a thick batter.
- Pour the batter (filling to 1/2 the tin) into a well greased or sprayed large coffee tin, or special steam pudding pan and put on the lid/ if using a coffee tin put a piece of foil on top of the tin and then the lid
- Put the covered tin or pan into a larger Dutch oven and fill boiling water up to 1/2 the sides. Cover the pan with foil and then the lid and let it boil lightly for 2 hrs. Then take the pan out of the boiling water being careful (it is very steam hot). Put the pan down and let set for about 2 min while you ready a tray to serve. I like to use my raised cake plate. Take a skinny and long knife and loosen the sides of the pudding. Then put the cake plate on top of the steamed pudding pan or tin and turn upside down and let it release onto the cake plate.
- While it is cooling on the cake plate you will heat 2 ounces of brandy on the stove very carefully. Take it off the stove and carefully light the brandy with a long match and pour over the steamed pudding (have the room lights in the dining area off) then march the pudding out to the table and let everyone enjoy the presentation...this is so fun.
- The pudding is served with Grandma Toot's Hard Sauce...that recipe is also listed here. I use individual glass plates or small bowls to dish up the pudding and pour the hard sauce over the top. This is rich and yummy and warm and perfect ending to a perfect family festive meal.