|by Sallie Morris|
Here are the very best of steamed dishes from China, Japan and South-east Asia, such as steamed buns, steamed flower rolls and steamboat pots, as ...
1 - 10 of 146 for steamed puddings
Mix ingredients in ... wax paper and steam for 2 hours. ... yolk, cranberry juice and orange rind. Fold in stiffly beaten egg white just before serving.
I use all-purpose ... batter over cherries. Steam 40 minutes or ... upside down on plate. Remove waxed paper. Top with cherry pudding. Cook until thickened.
Add all and mix in flour, will be stiff. Steam for 2 or 3 hours.
Mix and pour into greased coffee cans; steam for 2 hours. Heat until dissolved. Pour over pudding slices.
Beat butter and ... until stiff, reserve egg whites, and fold into mixture. Pour into a greased oven-proof bowl and steam slowly for 4 hours. Serves 14.
Combine molasses and ... boiler pan and steam for 2 hours. ... mixer. Mix sugar and cornstarch. Add water, cook to thicken then add butter, vanilla and salt.
Sift 1 cup ... double boiler and steam over very low ... Add 1/2 cup cream and 1 teaspoon vanilla; heat slowly. Serve hot over warm pudding. Serves 6-8.
Put soda in ... Put in containers. Steam 1 1/2 hours. ... to thicken. (Cranberry Steamed Pudding is a ... way back. It may be "old", but we all like it.)
Cream sugar, salt, ... 1/2 quart mold. Cover tightly with foil, tie with string. Steam about 3 1/2 hours. Unmold, serve warm with hard sauce. Serves 8-10.
Boil. Double sauce recipe, for one batch of pudding. Don't taste pudding without sauce, tastes terrible.
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