Steamed Apple Pudding Recipes

CARAMEL APPLE STEAMED PUDDING

Steps:

• To make caramel: Combine sugar and water in a small, heavy saucepan; set over medium heat. Cover, and cook until sugar has melted. Remove cover, and continue cooking, swirling pan occasionally, until sugar turns a deep amber. Carefully pour caramel into pudding mold; tip so caramel coats mold evenly. Set mold aside.
• To make applesauce: Peel and core apples and cut into chunks. Place in a small saucepan along with water, sugar, and spices. Cook, covered, over low heat until apples fall apart, 10 to 12 minutes. Uncover, and cook 5 minutes more, stirring often. Set the applesauce aside.
• To make apple topping: Peel and core apples and cut into 1-inch chunks. Melt butter in a small saute pan and add apples and sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the caramel-lined mold, distributing evenly so they reach up the sides.
• Choose a pot large enough to hold the pudding mold with a 2-inch space all around. Place a wire rack or a folded kitchen towel in the bottom of pot; fill with enough water to reach halfway up sides of mold. Cover pot, and bring to a boil. Reduce heat to a simmer.
• To make pudding: In the bowl of an electric mixer, cream together butter and brown sugar. Add the eggs and molasses; mix well. Add the reserve applesauce, and mix well.
• In a large bowl, sift together flour, baking powder, and salt; stir in breadcrumbs. Add to the applesauce mixture. Stir batter until just combined.
• Fill pudding mold with batter; clamp on lid. Place mold in a pot of simmering water. Cover pot, and cook until a toothpick inserted into middle of pudding comes out clean, about 1 hour 40 minutes. Check water often, keeping it at a steady, low simmer. Transfer mold to a wire rack to cool, 15 minutes.
• When ready to serve, invert the pudding onto a serving plate. If any of the apple chunks stick to the mold, remove them, and rearrange them on the top; slice.

STEAMED APPLE PUDDING

Steps:

• Prepare the apples and nuts and set aside.
• In a large mixer bowl, cream the butter and brown sugar. Add the molasses, egg, lemon zest and vanilla extract and blend.
• 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.
• Beat in the reserved apples and nuts and pour into a greased-and-floured seven-cup steamed pudding mold. Cover tightly.
• 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.
• 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.