Steamed puddings are a traditional holiday food which once were slow-cooked on a wood or coal stove that was used for both heating and cooking. They are less popular now that our stoves aren’t constantly operating; but there are some wonderful hundred-year-old steamed pudding recipes that worth the time. For example, English Pudding is a tasty dessert favored with cloves and other cozy spices. It is delightful when served warm with Hard Sauce.
Here are the original recipes:
I anticipated that the Hard Sauce would be extremely thick, but smooth; however, when I followed the recipe the Hard Sauce it was so dry that it clumped somewhat. It was tasty – but just did not look quite right. I think that additional butter or water may be needed. This is the second time that I’ve made Hard Sauce using hundred year old recipes – and it did not turn out quite as I expected either time. Maybe Hard Sauce had a different consistency a hundred years ago than what it does now.
Here’s the recipe updated for modern cooks:
English Pudding with Hard Sauce
1/4 cup shortening
1/2 cup molasses
1/2 cup milk
2 cups flour
1/2 baking soda
1/4 ground cloves
1/2 teaspoon mace
1/2 teaspoon salt
1/2 cup raisins
Put shortening, molasses, milk, flour, baking soda, ground cloves, mace, and salt in a mixing bowl; beat until smooth. Stir in raisins.
Put the mixture in a greased steamed pudding mold*, and steam for 3 hours. Remove from mold and serve warm with Hard Sauce. (This pudding is also excellent cold without the Hard Sauce.)
*Notes: I used a 2-liter mold, but had some extra space at the top and a smaller mold could be used. BBC Good Food has an excellent video that succinctly describes how to steam a pudding (or follow the directions that come with the mold).
1 cup sugar
1/4 teaspoon lemon extract
3/4 teaspoon vanilla
Cream the butter, then slowly add the sugar while stirring constantly. While continuing to stir, add the lemon extract and vanilla.
Note: To make a smoother hard sauce, additional butter or water may need to be added.