Fireside Steamed Pudding
Ingredients| 1 1/2 cup plain dry bread crumbs |
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Thoroughly grease 8-cup tube mold or heat-proof bowl. In large bowl,
stir together bread crumbs, 3/4 cup sugar, flour, baking powder and
salt. In medium bowl, stir together egg yolks, 1-1/2 cups cherry pie
filling, butter, almond extract and food color; add to crumb mixture,
stirring gently until well blended. In large bowl, beat egg whites
until foamy; gradually add remaining 1/4 cup sugar, beating until
stiff peaks form. Fold about one-third 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.
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 ste ming.)
Remove from heat; cool in pan 5 minutes. Remove cover; unmold onto
serving plate. Serve warm with CHERRY WHIPPED CREAM. 12 to 14
servings.
CHERRY WHIPPED CREAM:
In medium bowl, beat 1 cup (1/2 pt.) cold whipping cream with 1/4 cup
powdered sugar until stiff; fold in pie filling remaining from pudding
(about 1/2 cup) and
1/2 teaspoon almond extract.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens.
[Meal-Master recipe format courtesy of Karen Mintzias]
Servings: 14
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