Today it was snowing the kind of snow you see in store displays. They were large, fluffy clumps of flakes that slowly floated down. Occassionally the sun would peak through the clouds and everything glistened. I was shoveling snow as the kids played. And so when the sun came out I ran inside to get the camera. I really tried to run fast but each time when I came outside the light had shifted just a bit.
Even the trees had a frosting of powdered sugar.
Since the day was a stay-at-home sort of day and with Christmas just around the corner, I thought it would be the perfect time to try out a family recipe received from my Grampa Jim. Ever since I was small we would gather at my grandparents’ on Christmas day and after dinner we would make music and then we would have dessert which included Gramma’s Steam Pudding. To me it seems as if the Steamed Pudding might be of English tradition. Fitting it would be since in my Gramma’s family tree there is English heritage that traces back to the Revolutionary War and even earlier.
2.4 dl/1 c molasses
2.4 dl/1 c hot water
85 g/ 6 tbsp melted butter
2 egg yolks
1 and 1/2 tsp salt
1 and 1/2 tsp soda
2 cups flour
2 egg whites beaten to firm peak
Pour the hot water into the molasses, add salt and soda, butter and egg yolks and then mix.
Add flour and fold into the molasses mixture.
Fold beaten egg whites into the batter.
Pour batter into greased molds in a steamer and cover. Cook over hot water at medium heat for 90 minutes. Do NOT lift cover before time is up.
After the 90 minutes are up, stick a test skewer and if if comes clean your pudding is done.
I used my double boiler for the cake since I did not have molds for the steamer. My cook time was somewhat longer since the cake did not have the hole in the middle that many molds have.
Serve in slices with generous servings of sauce.
2 pasteurized eggs
140 g/10 tbsp melted butter
8 dl/3 and 1/2 c powdered sugar
0,5 l/1 pint whipping cream
1 tsp vanilla
Whip the cream with the vanilla and a generous 2 dl/1 cup of the powdered sugar and set aside. Beat the eggs and half of the remaining powdered sugar, add the melted butter and mix. Fold the egg mixture into the whipped cream, add the remainder of the powdered sugar and refrigerate.