Recipe

Fireside Steamed Cherry Pudding Recipe

	Midgelet / All my dishes 11 months, 2 weeks ago From Favorite All Time Recipes Hershey's Holiday Collection- doesn't this look great! Large recipe for company/holidays Prep:20m Cook:90m Servings:12	Midgelet
	cherry chocolate pudding steamed desserts large

Does this look good? Yeah! / Nope

Fans

juels

glennk

herby

Ingredients

1 1/2 cups plain dry bread crumbs

1 cup sugar, divided

2 tablespoons all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

6 eggs, separated

1 can (21 oz.) 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 MINICHIPS Semi-Sweet Chocolate Cherry

Cherry Whipped Cream

1 cup cream

1/4 cup powder sugar

1/2 tsp almond extract

1/2 cup remaining pie filling

Directions

Thoroughly grease 8-cup tube mold or heat-proof bowl.

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, stirringgently until well blended.

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.

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 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 pt.) 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 extract.

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