Fireside Steamed Cherry Pudding
From midgelet 15 years ago
- 90 minutes to make
- Serves 12
From Favorite All Time Recipes Hershey's Holiday Collection- doesn't this look great! Large recipe for company/holidays
Ingredients
- 1 1/2 cups plain dry bread crumbs shopping list
- 1 cup sugar, divided shopping list
- 2 tablespoons all-purpose flour shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 6 eggs, separated shopping list
- 1 can (21 oz.) cherry pie filling, divided shopping list
- 2 tablespoons butter or margarine, melted shopping list
- 1/2 teaspoon almond extract shopping list
- 1/4 teaspoon red food color shopping list
- 1 cup HERSHEY'S MINICHIPS Semi-sweet chocolate Cherry shopping list
- Cherry whipped cream shopping list
- 1 cup cream shopping list
- 1/4 cup powder sugar shopping list
- 1/2 tsp almond extract shopping list
- 1/2 cup remaining pie filling shopping list
How to make it
- 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.
People Who Like This Dish 2
- herby Albany, NY
- glennk Dalmeny, CA
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- midgelet Whereabouts, Unknown
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