Steamed Christmas Pudding


“The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here’s my favorite combination.”

Ingredients

  • 1 1/2 cups self-rising flour
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 2 eggs, beaten
  • 1/4 cup melted butter
  • 1/2 cup prepared mincemeat pie filling
  • 1/2 cup whole cranberry sauce
  • 1/2 cup pumpkin puree
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) package cream cheese
  • 1/3 cup confectioners’ sugar

Directions

  • Prep20 m
  • Cook3 h
  • Ready In3 h 20 m
  1. Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
  2. In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
  3. Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
  4. Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
  5. Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.

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