Steamed Date Pudding
Steamed Date Pudding
(Yield: 8 servings)
1 (8-ounce) package dates, finely sliced
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup softened butter
1 cup light brown sugar
2 eggs
1 teaspoon Angosture aromatic bitters
3/4 cup milk
Sprinkle dates lightly with flour. Sift remaining flour together with other dry ingredients.
Cream butter and sugar together until fluffy. Beat eggs into mixture with fork. Add bitters to milk. Add dry ingredients alternately with the milk to butter mixture, mixing well.
Fold in floured dates. Place in greased container and cover tightly, either with lid or two thicknesses of aluminum foil held by rubber band. Place on a rack in a deep kettle.
Fill pan with water, keeping water level below top of mold. Cover tightly. Bring water to boil, reduce heat and steam over medium or low heat for 2 hours.
Check to see that pudding is steaming. Add more water if needed. Remove from mold to serve hot with hard sauce or whipped cream.
(Yield: 8 servings)
1 (8-ounce) package dates, finely sliced
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup softened butter
1 cup light brown sugar
2 eggs
1 teaspoon Angosture aromatic bitters
3/4 cup milk
Sprinkle dates lightly with flour. Sift remaining flour together with other dry ingredients.
Cream butter and sugar together until fluffy. Beat eggs into mixture with fork. Add bitters to milk. Add dry ingredients alternately with the milk to butter mixture, mixing well.
Fold in floured dates. Place in greased container and cover tightly, either with lid or two thicknesses of aluminum foil held by rubber band. Place on a rack in a deep kettle.
Fill pan with water, keeping water level below top of mold. Cover tightly. Bring water to boil, reduce heat and steam over medium or low heat for 2 hours.
Check to see that pudding is steaming. Add more water if needed. Remove from mold to serve hot with hard sauce or whipped cream.
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