Holiday Steamed ENGLISH Pudding (Cake)
© Jane Q. Stanchich
Steamed Pudding is a classic English Victorian-Era dessert. (The British call desserts “puddings.”) This rich, moist cake is so delicious, especially in the winter with its warming spices. Healthy sweet, orange-colored vegetables are added, along with rich nuts and nutritious dried fruits. Steaming makes the cake very moist. I use an authentic steamed pudding mold available at kitchen supplies, but you may use an Ohsawa pot with a rope lid closure or a container with a thightly closed lid so no steam enters it. Be inventive! It’s worth it! As always, choose organic ingredients. Serves 8 – 10.
- ½ cup walnuts, rinsed and lightly pre-roasted, chop coarsely
- 1 cup non-gluten basic baking flour* or whole wheat pastry flour
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 tsp. powdered cloves
- 1 tsp. cinnamon
- Mix dry ingredients together.
- 1 cup grated carrot, scrub, (peel any dark areas on skin)
- 1 cup peeled, scrubbed and grated yam
- 3/4 cup barley malt or 1/2 cup maple syrup
- 1/2 cup raisins or currants
- 1/2 cup dried figs, unsulfered, minced
- 3 Tbl. sunflower oil
- 1 tsp. vanilla
- 1 Tbs. apple juice
Mix wet ingredients together. Mix into dry ingredients and add grated vegetables and nuts. Mix well. Place batter in oiled bowl or pudding mold that can hold batter to only 2/3 the way up the side. Leave space for expansion. Cover well with a heavy air tight plate or very tight ceramic (not plastic) lid. No steam/moisture should enter the cake pot!
Place cake batter pot into another large pot. Add water 1/2 way up the side of the bowl. Check water level every 30 minutes to be sure it is not too high or too low. Steam on medium heat for 1-2 hours. Open top and test with a skewer until skewer comes out clean. Turn off heat and carefully remove bowl from pot.
Let the pudding cool in the cooking container then turn out onto plate with the round side up. Traditionally garnish with holly sprig. Delicious as is or served with sauce poured on top.
ALMOND CREAM SAUCE
© Jane and Lino Stanchich
An easy, delicious, creamy topping that satisfies our taste for whipped cream. This dairy-free, refined sugar-free almond delicacy is abundant in protein, calcium and flavors!
- 2 cups slivered almonds (white “sticks”)
- 1/4 cup almond milk
- 2 very small DROPS almond extract* (optional but great!)
- 2 tsp. vanilla
- 3 Tbls. brown rice syrup or maple syrup
In a food processor, puree almonds to a very fine meal (the finer, the more smooth the result). Scrape side of processor.
Add the almond milk slowly until you reach the correct creamy consistency. Drop the almond extract into a teaspoon first to control quantity. Add extract and all remaining ingredients and puree cream until very smooth. Adjust flavors as you wish. You may serve chilled or room temperature.
Careful to use only a scant drop of almond extract! Too much is awful.
*My experienced friend/chef uses fine almond flour as her non-gluten flour and says it works fine as a wheat flour substitute.