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Steamed Brazil-nut Pudding Recipe
|Orange juice||1⁄2 Cup (8 tbs)|
|Pared chopped apple||1 Cup (16 tbs)|
|Seedless raisins||1 4⁄5 Cup (28 tbs)|
|Chopped candied citron||3⁄10 Cup (5.33 tbs)|
|Grated orange peel||1 Tablespoon|
|Eggs||2 , slightly beaten|
|Light molasses||1⁄2 Cup (8 tbs)|
|Coarsely chopped brazil nuts||1 Cup (16 tbs)|
|Suet||2 Ounce, coarsely ground (0.5 Cup)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Sifted enriched flour||1⁄2 Cup (8 tbs)|
|Sugar||3⁄10 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
Calories 429 Calories from Fat 194
% Daily Value*
Total Fat 23 g34.8%
Saturated Fat 7 g34.9%
Trans Fat 0 g
Cholesterol 46.2 mg15.4%
Sodium 248.5 mg10.4%
Total Carbohydrates 56 g18.6%
Dietary Fiber 4 g16%
Sugars 36.2 g
Protein 7 g13.7%
Vitamin A 1.8% Vitamin C 17.7%
Calcium 14.4% Iron 14.6%
*Based on a 2000 Calorie diet
Combine eggs, molasses, nuts, suet, bread crumbs.
Sift together dry ingredients; blend into egg mixture.
Mix in fruits.
Pour into greased 1 1/2 quart mold with tight cover (or cover with foil; tie tightly).
Place on rack in deep kettle; pour in boiling water to half the depth of the mold.
Cover; steam 3 hours, adding more boiling water if needed.
Uncover pudding, place in moderate oven (350Â°) 10 minutes.
Cool 30 minutes; unmold.
Serve warm with Fluffy Hard Sauce .Or steam in pressure cooker at 10 to 15 pounds pressure.
Cover mold, exhaust, and steam, following manufacturer's directions.