STEAMED PUDDING DESSERTS The old-fashioned art of steaming. STEAMERS 1. A deep well cooker with wire frame to hold pudding mold. 2. A deep kettle that holds water to last through the entire steaming. 3. A steamer with holes in the bottom and a tight-fitting cover to hold in steam. MOLDS 1. Turk's head mold with spiral fluting. 2. Tube center mold allows steam to quickly reach center of pudding. 3. Individual molds, custard cups or jelly glasses. 4. Round can (coffee can, etc.) or bowl. HOW TO STEAM 1. Pour pudding batter into generously greased molds ... filling them ½ to ⅔ full. This allows room for expansion of batter. 2. Place in steamer. Tie waxed paper loosely over mold to prevent steam which collects on cover dropping on pudding. 3. Remove from steamer after prescribed time. Remove waxed paper. 4. Loosen pudding at one side to let in air. Turn out on hot serving dish. For old-style flaming pudding: pour on heated brandy, light with match. 5. The new way is to soak lumps of sugar in lemon or orange extract, place around pudding. Touch match to one lump and as it burns the pudding is encircled with flames. To reheat steamed pudding made ahead or canned steamed pudding: wrap in foil, heat on 300° oven 15 to 20 min. English Plum Pudding “I think it’s the best of all the real English recipes for plum pudding.” 1 cup GOLD MEDAL Flour ½ tsp. soda 1 tsp. salt ½ tsp. cinnamon ¼ tsp. nutmeg ¾ tsp. mace 1½ cups finely cut raisins (½ lb.) 1½ cups currants (½ lb.), plumped ½ cup finely cut citron (¼ lb.) ½ cup finely cut candied orange and lemon peel ½ cup chopped walnuts 1½ cups coarse soft bread crumbs 2 cups ground suet (½ lb.) 1 cup brown sugar (packed) 4 eggs, beaten ½ cup currant jelly ½ cup fruit juice (old recipes called for brandy or sherry) New Year’s Steamed Chocolate Pudding 1 egg 1 cup sugar 2 tbsp. soft butter 2 sq. unsweetened chocolate (2 oz.), melted 1⅔ cups GOLD MEDAL Flour 1 tsp. salt 1 tsp. cream of tartar ½ tsp. soda 1 cup milk Beat egg, sugar, butter, chocolate. Measure flour by dip-level-procedure or by sifting (see p. 6). Blend flour, salt, cream of tartar, soda; beat in alternately with milk. Steam 2 hr. in greased 1-qt. mold. Serve with Creamy Sauce (p. 393). 8 servings.