Steamed pudding is a classic dessert with deep roots in British and American culinary traditions. This Vintage Recipe Project 096 version offers a comforting, spiced treat perfect for the colder months. The pudding, made with molasses and a blend of warm spices, is steamed to perfection, resulting in a moist, flavorful dessert that’s often served with a rich and indulgent hard sauce.
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Steamed Pudding
Steamed Pudding Food History
Steamed puddings have been a staple in British and American kitchens for centuries, often enjoyed during the holiday season. Steaming cakes and puddings dates back to medieval times when steaming was a practical cooking method before modern ovens. By the 17th and 18th centuries, these puddings became associated with festive occasions, particularly Christmas, with recipes passed down through generations.
The molasses in this recipe highlights its American influence. Molasses was a common sweetener in colonial times when sugar was expensive and scarce. The use of spices like cinnamon and cloves also reflects the flavors popular in early American baking, where these spices enhanced the taste of simple ingredients.
Hard sauce, traditionally served with steamed puddings, is a rich, sweet sauce made from butter, sugar, and a flavoring agent like brandy, rum, or vanilla. This sauce adds a luxurious, creamy element to the dense, spiced pudding, making it a beloved addition to the dessert table.
Timeline
- Medieval Era: Steamed puddings emerge as a method of cooking in Europe.
- 17th Century: Steamed puddings become a Christmas tradition in England.
- 18th Century: Molasses becomes a popular ingredient in American desserts due to its availability and affordability.
- 19th Century: Hard sauce gains popularity as a companion to steamed puddings and other desserts.
- Early 20th Century: Recipes for steamed puddings are common in American cookbooks, often featuring variations with molasses and spices.
Recipe Discussion
This steamed pudding recipe combines the rich, deep flavor of molasses with a warm spice blend of cinnamon and cloves, making it an ideal dessert for cold winter evenings. The addition of sour milk, which can be made by adding a tablespoon of vinegar or lemon juice to a cup of milk, gives the pudding a subtle tang and helps tenderize the crumb.
The batter is steamed rather than baked, which ensures a moist and dense texture, typical of traditional puddings. Steaming is a method that involves cooking the batter in a mold placed in simmering water, allowing the dessert to cook slowly and evenly without drying out. The result is a pudding that’s rich, moist, and bursting with flavor.
One key component of this dessert is the hard sauce served alongside it. Hard sauce is a classic topping for steamed puddings, particularly around the holidays. Made by creaming together butter and sugar with a bit of flavoring, such as brandy or vanilla, hard sauce is a thick, rich topping that melts slightly when spooned over the warm pudding, adding a delicious, sweet finish to the dessert.
The recipe suggests using a ring mold, which not only makes for an attractive presentation but also ensures the pudding cooks evenly. The ring shape allows the heat to penetrate the batter from all sides, resulting in a uniformly cooked pudding.
Preparation Tips
- Steaming: Place the filled mold in a large pot with a tight-fitting lid to steam the pudding. Add enough water to come halfway up the sides of the mold, and simmer gently. Be sure to check the water level occasionally and add more to prevent it from boiling dry.
- Sour Milk: If you don’t have sour milk on hand, add a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 5 minutes.
- Hard Sauce: For a traditional hard sauce, cream together ½ cups of butter, 1 cup of powdered sugar, and a tablespoon of brandy or vanilla. Beat until smooth and fluffy. Serve chilled or at room temperature.
- Serving: The pudding is best served warm, allowing the hard sauce to melt slightly over the top. If you make it ahead, simply reheat the pudding by briefly steaming it or warming it in the oven.
Recommended Kitchen Items
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- Steaming Mold: A ring-shaped steaming mold ensures even cooking and makes for an attractive presentation at the table.
- Large Steamer Pot: A large pot with a lid that can accommodate the steaming mold is essential for this recipe.
- Double Boiler: Ideal for making hard sauce without burning the butter, a double boiler provides gentle, even heat.
Serving Suggestions
- Holiday Dessert: Serve this steamed pudding as part of your holiday dessert spread, alongside other traditional treats like mince pies and Christmas cake.
- Afternoon Tea: Pair the pudding with a pot of tea for a delightful afternoon treat.
- Leftover Ideas: If you have leftover pudding, slice it and fry it in butter for a deliciously indulgent breakfast or dessert.
More Vintage Recipes
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A Classic Comfort with a Sweet Finish
Steamed Pudding with Hard Sauce is a comforting and nostalgic dessert that brings the warmth of the holidays to your table. The deep flavors of molasses and spices, combined with the rich sweetness of hard sauce, make this a treat that’s sure to be loved by all. Whether you’re reviving a family tradition or trying something new, this dessert is a perfect way to enjoy a taste of the past.
Vintage Recipe Box 96
There are lots of fun recipes to read in the box this recipe for Steam Pudding was with. Click here to view all of Vintage Recipe Box 96 recipes.
Steam Pudding Recipe
Steam Pudding
Ingredients
- 1 cup molasses
- 2 cup flour
- 1 t soda
- 1 t cloves
- 1 cup sour milk
- 1 t salt
- 1 t cinnamon
- ¼ cup butter, melted
Instructions
- Sift all dry ingredients together.
- Add molasses and milk, butter.
- Pour into well oiled mold or pan and steam [to] hours.
- This is attractive make in a ring mold and served at the table with hard sauce.