Header is editable on language lavel pages and above in content hierarchy (this text is being shown in edit mode only)

Fireside Steamed Pudding

  • PRINT

SKILL LEVEL : expert

Ingredients

  Amount Per Serving % DV *
Calories400
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol140 mg47% DV
Sodium210 mg9% DV
Total Carbohydrates54 g18% DV
Dietary Fiber1.0 g4% DV
Sugars16 g
Protein7 g
Vitamin A10% DV
Vitamin C4% DV
Calcium0 mg6% DV
Iron6% DV
  Amount Per Serving % DV *
Calories400
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol140 mg47% DV
Sodium210 mg9% DV
Total Carbohydrates54 g18% DV
Dietary Fiber1.0 g4% DV
Sugars16 g
Protein7 g
Vitamin A10% DV
Vitamin C4% DV
Calcium0 mg6% DV
Iron6% DV
  • 1 1/2 cups plain dry bread crumbs
  • 1 cup sugar, divided
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 eggs
  • 1 can (21 oz.) cherry pie filling, divided
  • 2 tablespoons butter or margarine, melted
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon red food color
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • CHERRY WHIPPED CREAM (recipe follows)

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 pt.) 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.
  • Makes 12 servings.

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog