Steamed Brazil-nut Pudding Recipe
Brazil nut pudding is an exotically flavored fruity and nutty pudding made with fruits, juice and raisins along with chopped brazil nuts. Steamed, instead of baked, the brazil nut pudding is also spiced with a medly of spices like cinnamon, allspice, and cloves.
Ingredients
1/2 cup orange juice
1 cup chopped pared apple
1 3/4 cups seedless raisins
1/3 cup chopped candied citron
1 tablespoon grated orange peel
2 slightly beaten eggs
1/2. cup light molasses
1 cup coarsely chopped Brazil nuts
1/2 cup (2 ounces) coarsely ground suet
1/2 cup fine dry bread crumbs
1/2 cup sifted enriched flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
Directions
Pour orange juice over fruits, peel; let stand 1 hour.
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 (350°) 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.
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 (350°) 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.
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