Fireside Steamed Pudding

From HERSHEY’S
Makes 12 servings

Your friends and family will love this recipe for steamed chocolate cherry pudding. What is steamed pudding, you ask? It’s a dense, dreamy dessert baked in a kettle of water. Take one bite, and you’ll want to make it your new holiday tradition.

 

INGREDIENTS
1  1/2 cups bread crumbs, dry and plain
1 cup sugar, divided
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
6 eggs
1 can cherry pie filling (21 oz) divided
2 tablespoons butter or margarine, melted
1/2 teaspoon almond extract
1/4 teaspoon red food color
1 cup HERSHEY’S Mini Semi-Sweet Chocolate Chips

Cherry Whipped Cream
1 cup cold whipping cream (1/2 pint)
1/4 cup
powdered sugar
1/2 teaspoon almond extract

 

DIRECTIONS
1.Thoroughly grease 8 cup tube mold or heat-proofed bowl.

2.Stir together bread crumbs, 3/4 cup sugar, flour, baking powder and salt in large bowl. Stir together egg yolks, 1 1/2 cups cherry pie filling, butter, almond extract and food color in medium bowl; add to crumb mixture, stirring gently until well blended.

3.Beat egg whites in another large bowl until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold about 1/3 beaten whites into cherry mixture, blending thoroughly. Fold in remaining egg whites; gently fold in small chocolate chips. Pour batter into prepared tube mold. (If mold is open at top, cover opening with foil; grease top of foil). Cover mold with wax paper and foil; tie securely with string.

4.Place a rack in a large kettle; pour water into kettle to top of rack. Heat water to boiling; place mold on rack. Cover kettle; steam over simmering water about 1 1/2 hours or until wooden pick inserted comes out clean. (Additional water may be needed during steaming). Remove from heat; cool in pan 5 minutes. Remove cover; unmold onto serving plate. Serve warm with Cherry Whipped Cream.

Cherry Whipped Cream

Beat 1 cup (1/2 pint) cold whipping cream with 1/4 cup powdered sugar in medium bowl until stiff; fold in pie filling remaining from pudding (about 1/2 cup) and 1/2 teaspoon almond extract.


Find this recipe and more holiday treats at HERSHEYLAND.COM