Provided by Marcia Adams
Categories dessert
Time 2h
Yield Eight to 10 servings
Number Of Ingredients 16
Steps:
- Prepare the apples and nuts and set aside.
- In a large mixer bowl, cream the butter and brown sugar. Add the molasses, egg, lemon zest and vanilla extract and blend.
- In a large bowl, whisk together the dry ingredients and add them to the butter mixture on low speed alternately with the buttermilk, beginning and ending with the dry ingredients.
- Beat in the reserved apples and nuts and pour into a greased-and-floured seven-cup steamed pudding mold. Cover tightly.
- Place in a deep kettle atop a rack. Add enough water to reach half-way up the side of the mold. Bring the water to a boil and keep it at a brisk but not rolling boil, covered, for one-and-a-half hours.
- Remove the mold from the kettle, take off the lid and allow the pudding to rest for 10 minutes. Loosen the edges with a knife and tip the pudding onto a round platter. Cut into wedges and serve hot with hard sauce flavored with Calvados or with creme anglaise.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 5 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 219 milligrams, Sugar 25 grams, TransFat 0 grams
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