Sometimes…You Just Have to Laugh!!!!
(This is me and my mom a few years ago…)
And, so today, I leave you with our family recipe for our traditional Christmas dessert – Steam Pudding. It must not be served without the sauce. It is so incredibly rich and scrumptious my sister says, “It could even make a leather shoe taste good!”
My motivation for making it this year was that it is our contribution to a Christmas party potluck we are going to this evening. Let me tell you…I’m ready for a party!
STEAM PUDDING
1 cup sour cream
1 tsp. soda beaten in 1 cup molasses
1 egg
2 cups raisens
pinch of salt
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. cloves (ground, not whole!!:))
1/2 tsp. nutmeg
flour for stiff batter (about 3 1/2 cups)
Mix all above ingredients together. Butter insides of 2 coffee tins (mine are 369 gram sized) with Pam or shortening (NOT margarine!). Divide batter into cans so that they are 1/2 to 2/3 full. Cover cans with wax paper folded into 4s (or just so it’s thick!). Seal tightly onto cans with a rubber band and masking tape. Then top with aluminum foil. (Oops! I forgot this step yesterday, and they still turned out fine!). Place cans into large pot with enough water to go about 1/2 way up on cans. Place lid tightly onto the pot. Steam 3 hours, or until a cake tester comes out clean. Remove immediately from cans and cool on a rack. These can be made ahead and frozen. Just thaw and heat in microwave before serving.
STEAM PUDDING SAUCE
1 1/2 cups cream
2 cups sugar
3/4 cup butter
2 egg yolks
2 tsp. vanilla
Cook together in double boiler until butter is melted and it is heated throughout. You can substitute milk for the cream…but you MUST use real butter!:)
You can cook the cans of pudding in a crock pot, put paper towels folded to be thick on top & then the lid which sits on the paper towel. High for 3 1/2 – 4 hours. You can smell when it is done, & especially when it is over done. (I do one at a time)
Love your blog, Rita. Sorry your mom is in the hospital.
Love, Elaine