Fireside Steamed Pudding
Source of Recipe
HERSHEY'®S
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, separated
1 can (21 ounces) 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 Chips
Cherry Whipped Cream (recipe follows)
1. Thoroughly grease 8-cup tube mold or heat-proof 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 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 pint) 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
Makes 12 to 14 servings
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