Steamed Pudding

Vintage Steamed Pudding

When I casually mentioned that the April Daring Bakers’ challenge was steamed suet pudding, my mom got that nostalgic look on her face and said how much she loved steamed puddings.  When her mom (my grandmother) ran the restaurant (out of their home) in the 1950s, she would often serve steamed puddings for dessert.  She would make little individual ones as well as bigger table sized cakes.  Mom started telling me about this great recipe that she had in one of Mamie’s old cookbooks.  We looked everywhere, but couldn’t find that certain cookbook.  Instead, I simply used one of the suggested recipes Daring Bakers’ gave us in their forum.  This particular recipe used ounces instead of cups, so I had to dig out a kitchen scale and rig up a paper plate to hold the ingredients.  It was quite an adventure in baking.

We happened to have one of Mamie’s old steam pudding molds, complete with lid.  I put it into one of the very largest pasta pots in my kitchen and boiled it for 2 1/2 hours.  When it was done, I opened a jar of hard sauce from our pantry and gave Mom a slice.  It was fun to see her eyes close as she was transported back to her childhood with one bite.

Steam Pudding
5.0 from 1 reviews
Steamed Pudding
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Ingredients
  • 4 ounces flour
  • ¼ tsp salt
  • 1½ tsp baking powder
  • 4 ounces graham cracker crumbs
  • 3 ounces sugar
  • 3 ounces lard (couldn't find suet in Podunk, AZ)
  • 1 egg
  • ½ cup milk
  • 3 ounces chopped dates
  • 3 ounces golden raisins
Instructions
  1. Combine sugar, lard and graham crumbs with mixer.
  2. Add egg.
  3. Combine dry ingredients and add.
  4. Moisten with milk.
  5. Fold in dates and raisins.
  6. Pour into a very well greased and floured mold/pan/bowl and cover with parchment secured with a rubber band.
  7. Place in a steamer or a pasta insert over at least 3 inches of water.
  8. Cover and steam for 2½ hours.
  9. Make sure your pot doesn't boil dry!!!
  10. Serve with whipped cream, ice cream or hard sauce.

 

 

8 thoughts on “Steamed Pudding

  1. >Love the story about your mum and grandmother and wonderful that you could find the old pudding basin. Lovely photograph of the final pudding. Cheers from Audax in Sydney Australia.

  2. >I loved your story, my mom used to tell me how they would go out to eat with her family but the diner was in someone's home–she said it always made you feel so special like if they had invited you over to dinner..cute post..steamed pudding sounds so good right now..

    sweetlife

  3. My Mom had a recipe for a steamed pudding that everyone begged for over the winter holidays. It had no dairy or eggs and was an easy recipe to remember; all measurements were 1 cup or 1 teaspoon. It contained carrots, potatoes, raisins and suet, all ground in the meat grinder, then 1 cup each sugar and flour, and 1 teaspoon each salt and baking powder. It was steamed 3-3 1/2 hours and then baked at 300 degrees for 15 -30 minutes until the top was dry. Served warm with a hard sauce or a caramel sauce. I don’t know where the original recipe came from but it was a favorite in our extended family.

  4. My mother obtained a small cookbook when she bought a set of pots and pans from a traveling salesman. There was a recipe inside for a steamed pudding called “Health Pudding”. We all loved it but I’ve never found the recipe.

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