I’m stranded in the house by cold weather and snow, so I decided it was the perfect time to make a hundred-year-old recipe for Steamed Graham Pudding with Lemon Sauce. Since I had nowhere to go, it didn’t faze me that the recipe called for steaming the pudding for 2 hours.
It was worth the time and effort. The moist, rich Steamed Graham Pudding was embedded with raisins, and had sweet and sassy molasses undertones. When served with Lemon Sauce, the tartness of the sauce balances nicely with the heartiness of the pudding.
Judging by the number of steamed pudding recipes in hundred-year-old cookbooks, steamed puddings were very popular a century ago – yet it’s rare to see any steamed pudding recipes in modern cookbooks except for the occasional plum pudding recipe. Today steamed puddings are often considered difficult to make with a lengthy cooking time. However, back in the days of wood and coal stoves that had the fire going all day, they were an easy-to-make dessert that was often made using an old coffee can as a mold.
Here are the hundred-year-old recipes:
I decided to go with “good” and served the pudding with lemon sauce, rather than topping with whipped cream to make it the “best.” It’s a bit of an overstatement to say that the pudding is “almost as light as a souffle,” but it is simply delicious.
I used a steamed pudding mold to make the pudding. The molds can be found in many (usually upscale) cooking equipment stores. It’s unfortunate that Target, JC Penney, and other more mainstream stores no longer sell these molds; however, casserole bowls can also be used as a mold. BBC Good Food has an excellent video that succinctly describes how use a bowl to make a steamed pudding as well as general information about making steamed puddings.
Here’s the recipe updated for modern cooks:
Steamed Graham Pudding with Lemon Sauce
Steamed Graham Pudding
2 1/2 cups graham flour
1 cup milk
1 cup molasses
1 teaspoon baking soda
1/8 teaspoon salt
1 cup dried currants or raisins (I used raisins.)
Combine the graham flour, milk, molasses, baking soda, and salt in a mixing bowl, then stir in the currants or raisins. Put the mixture in a greased mold, and put the mold on a rack in a deep kettle; add enough water to come half way up the mold. Cover kettle. Bring to a gentle boil and steam for 2 hours. Remove from mold and serve warm with Lemon Sauce or whipped cream.
*Cook’s Note: I used a 2-liter mold. A 2-quart mold would also work.
Eggless Lemon Sauce
1/2 cup sugar
1 tablespoon corn starch
1 cup hot water
2 tablespoons butter
1 1/2 tablespoons lemon juice
1/8 teaspoon nutmeg
Put the sugar and corn starch in a saucepan, and stir together. Add water and stir until smooth. Using medium heat bring to a boil, reduce heat and simmer while stirring constantly for 10 minutes. Remove from heat, and stir in butter, lemon juice, and nutmeg. Serve warm.