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Brandied Apple Steamed Pudding


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  • Author: Maureen Haddock

Description

This pudding is reminiscent of traditional British Christmas puddings but without suet or root vegetables. I enjoy the boozy flavour with vanilla ice cream or custard sauce.


Ingredients

Scale

Ingredients to prepare pan:

1 tablespoon butter

1 tablespoon granulated sugar

Dry Ingredients:

1 cup sifted all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup packaged breadcrumbs

Moist Ingredients:

Part One:

1/4 cup butter, softened

1/2 cup firmly packed brown sugar

1 egg

Part Two:

1/4 cup milk

1/4 cup brandy

1/4 cup molasses (I use fancy molasses)

Fruit:

1 medium size baking apple pared, cored, and chopped (1 cup)

1/3 cup raisins

Topping:

One recipe of your favourite sauce. See HERE for sauce recipes.


Instructions

Prepare the Pan:

Butter a food-safe 1-pound baking can with 1 tablespoon of butter and sprinkle with granulated sugar. I used professional baking cans featured in the winter 2024 issue of Prairies North Magazine and  Saskatoon HOME Magazine. 

Measure the Dry Ingredients:

Sift flour, baking powder, and baking soda in a small bowl. Add breadcrumbs and mix. 

Mix Moist Ingredients:

Beat the 1/2 cup softened butter, brown sugar, and egg in one bowl. 

In a cup, combine the milk, brandy, and molasses

METHOD:

Add the brandy mixture to the butter mixture alternately with the flour mixture. Blend well after each addition. 

Stir in the chopped apple and raisins.

Cover with a foil hat and steam for two hours. Follow general directions for steaming puddings. 

Notes

General Steaming Directions:

Once the batter is in the can, tear off a 12″ square of foil and create a pouch in the center. This forms a hat to tie around the top of the pudding can.

Place the can securely in the bottom of a steaming basket. Lower the basket into the pot, ensuring the water is up the sides of the can at least an inch. Read more about steaming HERE.    

Check water levels occasionally. 

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