Recipes For 2006

Fireside Steamed Pudding

1-1/2 cups dried plain bread crumbs
3/4 cup sugar
2 tbsps flour
1/2 tsp baking powder
1/8 tsp salt
6 eggs - separated
1 can (21 oz) cherry pie filling
2 tbsps melted butter
1/2 tsp almond extract
1/4 tsp red food coloring
1 cup mini chocolate bits

Thoroughly grease an 8 cup tub mold, bowl or large coffee can.

Stir together the bread crumbs, sugar,f lour, powder and salt.

In another bowl, mix the egg yolks, about 2/3 of the can of pie filling, butter, extract and food coloring. Add to crumb mixture and blend.
In a mixture, beat egg whites until foamy. Gradually add 1/4 cup sugar while still beating and beat until stiff peaks form. Fold about 1/3 of the whites into the cherry mixture and blend well. Carefully, FOLD in the remaining egg whites, taking care not to deflate the mixture. Gently fold in the mini chips.

Pour in mold. Cover top of mold either with a cover or heavy duty aluminum foil.

In a large pot with a small rack on the bottom (or small rings), place water up to the top of the rack and bring to a boil. Place mold on top of the rack, turn down the heat to a simmer, and cover pot. After 45 minutes, check to make sure there is still water in the pot. If need be, add a little more water, cover and continue steaming. Check pudding after 1 hours. This might take up to 1-1/2 hours. Pudding is ready when a toothpick inserted into the pudding comes out clean. Remove the pudding from the pot, leave the cover on and let rest 5 minutes.
In the meantime, make the cherry whipped cream:

Beat 1 cup of cold whipping cream with 1/4 cup powdered sugar until stiff. Fold in the remaining pie filling.

Unmold the pudding onto a platter and serve warm with cream on the side.

NOTE: If there is pudding left over, you can reheat the next day by putting one serving size in the microwave and microwaving about 20 seconds.

COMMENT: This pudding is so delicious and so festive looking. It is simple and yet has that WOW! factor. Try it!!