Steamed Pudding Recipes

These steamed pudding recipes cover a classic cooking method often used during the winter holidays to make delicious seasonal dishes.

| November/December 1986

  • 102-060-01
    Plum (left) and cranberry (right) puddings can be served with an array of garnishes and sauces

  • 102-060-01

Steamed puddings: discover a classic cooking method and make some delicious holiday recipes. 

Seasonal Steamed Pudding Recipes

Winter holidays wouldn't be quite the same for some people without plum pudding. Many others, though, have never tried this traditional dish, and don't realize that it contains raisins, not plums, and that it's not a soft custard, but is closer to bread or cake, often topped with a sweet sauce. If this time-honored English holiday dessert has never graced your table, now's the time to try it with our steamed pudding recipes. (After all, you don't need an oven to make these scrumptious steamed dishes, which means that they are ideal candidates for cooking on woodstoves or even over campfires.)

Molds for steamed puddings can be fancy or plain. There are, for example, circular and melon-shaped fluted molds made of tin or aluminum with fitted lids. These range from 3-cup to 2-quart capacities. (Beware of any sharp edges or very narrow flutes; they're no fun to clean!)

Among the simpler molds are tin cans, preferably those opened with a key, so the tin lids can be reused. Or use ordinary cans (lined ones, if possible), and fashion covers by bending aluminum foil tightly down over the rims. (Brown or waxed paper fitted over the top of a mold and tied down with a string was the solution in your grandmother's day.)

No matter what dish you're steaming (including the familiar Boston brown bread), the basic method is the same.

First, select a recipe and settle on a day when you don't mind steaming up your kitchen a bit. Then, mix up your ingredients, and grease your mold well (cooking spray works fine), including the underside of the lid. Pour the dough into the greased mold, generally filling it no more than two-thirds full. (Remember that leavened dough must have room to rise.)

CK ck
12/5/2009 11:43:26 AM

Thank you so much for all the wonderful recipes for steamed puddings. My pans with water in them dont work that well, need too much babysitting. Does anyone know of a good plug in steamer that is reliable in which to make steamed puddings, not just rice. Thanks. Carolyn


Fermentation Frenzy!

September 12-13, 2019
Seven Springs, Pa

Fermentation Frenzy! is produced by Fermentation magazine in conjunction with the MOTHER EARTH NEWS FAIR. This one-and-a-half day event is jam-packed with fun and informative hands-on sessions.


Subscribe Today - Pay Now & Save 64% Off the Cover Price

Money-Saving Tips in Every Issue!

Mother Earth NewsAt MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).

Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters

click me