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Home > Recipes > Fireside Steamed Pudding

Fireside Steamed Pudding Recipe

Fireside Steamed Pudding
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 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 to 14 servings.

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