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The Christmas Pudding Recipe You Need To Add To Your Holiday Meal

The holiday tradition of Christmas pudding, or plum pudding as it is commonly called, was once deemed illegal. This might not have mattered, as most people I know have never had it, don’t care to try it and have never heard of it past Charles Dickens’s “A Christmas Carol,” myself included. That was until I decided to create my own version. With the addition of this sauce, you just may acquire a taste for the tradition.

Steamed Pumpkin Pudding

1 1/2 Cups all-purpose flour

1/2 Teaspoon baking powder

1/2 Teaspoon salt

1 Cup sugar ( I use 1/2 cup white and 1/2 cup brown)

1 Teaspoon cinnamon

1 Teaspoon pumpkin pie spice

1 15-ounce can of pumpkin purée

1 Cup whole cranberry sauce

2 Eggs

1/4 Cup melted butter (Plus an extra 2 tablespoons for buttering the dish)

Sauce

1 1/2 Cups melted vanilla ice cream

1/2 Cup sour cream

2 Tablespoons brandy or rum

1/3 Cup powdered sugar

Directions: Preheat oven to 350 F, placing a casserole dish or sheet pan with water on the bottom rack. Butter a 6-cup bowl or a metal mold, and set aside. In another bowl, add the pumpkin, cranberry, eggs, melted butter and spices. Stir well. Add in the flour, sugars, salt and baking soda. Do not over mix. Pour the batter into the buttered pan and place on the oven’s top rack. Bake for 1.5 hours. Remove from oven and let sit. Once cool, dust with powdered sugar. Mix the vanilla ice cream, sour cream and alcohol of choice together, and pour over sliced pieces. Enjoy!