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Steamed Christmas Pudding

Steamed Christmas Pudding

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Leeza

The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here's my favorite combination.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 65.1g
  • 21%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
  2. In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
  3. Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
  4. Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
  5. Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.
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Reviews

PANACEA1
50
11/5/2003

I didn't have self-rising flour so I added 1-1/2 tsp. baking powder and it rose fine. Also, instead of steaming it I baked it at 350° for an hour. It was wonderfully moist and I think the sweetened cream sauce is perfect for it.

CHANKEE
23
9/30/2003

I don't usually keep self-rising flour around, so I used regular flour instead and added a teaspoon of baking powder. It turned out just fine. And I used up my leftover canned pumpkin and cranberry sauce, and the result was really good!

Christmas Joy
16
8/30/2007

I like to "test" holiday recipes way early in order to have enough time to decide what to make/give to family and friends each year. This is a winner all the way around. I'll be baking it in small loaf pans instead of steaming it, and that's the only change I'll make to this recipe. Thanks, Leeza!