In the realm of classic British comfort foods, there's one dessert that reigns supreme: steamed pudding. This delectable dish, with its moist, spongy texture and rich, flavorful sauce, is a staple on many family tables. And while there are countless variations of steamed pudding, there's one sauce that truly elevates it to the next level: Mom's Foamy Sauce.
This magical sauce, made with a simple combination of butter, sugar, milk, and eggs, transforms steamed pudding into a truly unforgettable experience. Its light and fluffy texture, its creamy sweetness, and its delicate vanilla flavor perfectly complement the dense, flavorful pudding, creating a symphony of flavors that will tantalize your taste buds.
Whether you prefer a traditional steamed pudding, a decadent chocolate pudding, or a fruity delight like apple or lemon pudding, Mom's Foamy Sauce is the perfect finishing touch. It's also incredibly versatile, allowing you to customize it to your liking by adding spices, extracts, or even a touch of your favorite liqueur.
With its ease of preparation and its ability to elevate any steamed pudding to new heights, Mom's Foamy Sauce is a must-try for any home cook. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving more.
NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE
Steps:
- Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
- Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
- Beat all ingredients together until very well combined. Serve with pudding.
NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE
Steps:
- Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
- Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
- Beat all ingredients together until very well combined. Serve with pudding.
STEAMED CHOCOLATE PUDDING & HARD SAUCE
Who doesn't like chocolate? No one I know..This is a really easy, special holiday treat that everyone loves.
Provided by Gingerbee
Categories Sauces
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- hard Sauce: Chill and serve on top of steamy pudding.
- Cream butter with sugar and egg.
- Mix all dry ingredients and add to butter mixture.
- Add melted chocolate.
- Pour into greased pudding mold.
- Steam in simmering water for 2 1/2 hours.
- This can be done by filling a large casserole with water, enough to go 1/2 height of the mold.
STEAMED CRANBERRY PUDDING WITH HOMEMADE VANILLA SAUCE
Family tradition, fun to make, easy once you get the hang of it. A pudding mold or coffee can needed.
Provided by Kim
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Grease a 2-quart metal pudding mold well or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
- Sift flour into a bowl and dredge cranberries in flour mixture.
- Dissolve baking soda in hot water; stir in molasses and allow to foam up. Add to the flour and cranberry mixture and stir until well blended. Spoon into the prepared mold; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
- Place into a deep saucepan and fill with water up to about the halfway mark on the mold. Cover the saucepan and place over high heat; bring water to a boil. Reduce heat and simmer until pudding is firm and a toothpick inserted into the pudding comes out clean, 1 to 1 1/2 hours. Remove from the water and allow to cool.
- Invert pudding onto a pie plate and carefully remove from the mold before it cools.
- While the pudding is cooling, combine sugar, butter, cream, and vanilla in a saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened, making sure it doesn't boil over, about 5 minutes. Serve warm sauce over the pudding.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 65.3 g, Cholesterol 62.8 mg, Fat 21.9 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 13.6 g, Sodium 443.5 mg, Sugar 38 g
STEAMED VANILLA SPONGE WITH BUTTERSCOTCH SAUCE & CUSTARD
Finish Sunday lunch with John Torode's indulgent and nostalgic steamed pud
Provided by John Torode
Categories Dessert
Time 2h20m
Number Of Ingredients 15
Steps:
- Butter a 1.5-litre pudding basin. To make the sponge, cream the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, mixing well between each addition, then add the vanilla extract.
- Sift the flour and baking powder into the bowl and fold into the sponge mixture, ensuring there are no lumps of flour remaining. Finally, stir the milk into the mixture.
- Fill the basin with the sponge mixture and cover with a double layer of buttered foil and baking parchment, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 2 hrs until an inserted skewer comes out clean.
- To make the custard, bring the milk to the boil. In a bowl, beat together the yolks, sugar, cornflour and vanilla extract. Pour the scalded milk over the egg mix and beat well. Return to the pan and place over a low heat, stirring for a few mins until the mix begins to thicken. Take off the heat and leave to cool.
- For the butterscotch sauce, dissolve the sugar with 2 tbsp water over a low heat. Bring to the boil; do not stir. When the sugar has turned into a dark, golden caramel, whisk in the butter. Remove from the heat and stir the cream through.
- When the sponge is cooked, turn out onto a plate, drizzle with the butterscotch sauce and serve with the custard.
Nutrition Facts : Calories 1308 calories, Fat 75 grams fat, SaturatedFat 43 grams saturated fat, Carbohydrate 148 grams carbohydrates, Sugar 98 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.47 milligram of sodium
WALNUT-STEAMED PUDDING WITH VANILLA-ORANGE SAUCE
Provided by Molly O'Neill
Categories sauces and gravies, dessert
Time 2h
Yield Eight servings
Number Of Ingredients 16
Steps:
- To make pudding, butter a 2-quart souffle dish with a tightly fitted lid. Have ready a pot with a lid, large enough to hold the covered souffle dish and a rack that will fit in the bottom of the pot to allow water to circulate freely under the dish. Bring a large saucepan of water to a boil.
- Meanwhile, whisk the butter and the sugars together in a large bowl. Whisk in eggs, milk and brandy. In another bowl, combine flour, baking powder, salt and walnuts. Add butter mixture and stir just until smooth. Scrape mixture into buttered dish.
- Place rack in the bottom of the pot. Cover souffle dish and place it in the pot. Pour in enough boiling water to come halfway up the sides of the souffle dish and cover. Check occasionally to make sure there is enough water and that it is simmering; add boiling water if necessary. Steam the pudding until a skewer inserted into the center barely comes out clean, about 1 1/2 hours.
- To make sauce, place milk, vanilla seeds and pod and orange zest in a saucepan. Whisk yolks and sugar together in a bowl. Bring milk mixture just to a boil. Whisking rapidly, slowly pour the milk into the egg mixture. Pour mixture back into pan and place over low heat. Cook, stirring constantly, until sauce thickens enough to coat the back of a spoon -- do not let it come to a boil. Remove from heat and strain through a fine sieve. Whisk in orange juice. Refrigerate until cold.
- Carefully remove the souffle dish from the pot, uncover and let cool for 10 minutes. Unmold. Cut into wedges, place each wedge on a plate and surround with a pool of the orange sauce. The pudding can also be served at room temperature.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 9 grams, Sodium 345 milligrams, Sugar 27 grams, TransFat 0 grams
Tips:
- To achieve a smooth and lump-free sauce, use a whisk to stir the mixture continuously while it is cooking. Always pour the sauce mixture in a steady stream to prevent curdling.
- For a richer flavor, use full-fat milk or cream. You can also add a knob of butter or a teaspoon of vanilla extract to the sauce for extra richness.
- Adjust the sweetness of the sauce according to your preference. You can add more or less sugar to achieve your desired sweetness level.
- For a tangy twist, add a squeeze of lemon juice or a teaspoon of vinegar to the sauce. You can also stir in some grated orange or lemon zest for a citrusy flavor.
- If you don't have a double boiler, you can still make this sauce by placing a heatproof bowl over a saucepan of simmering water. Make sure that the bottom of the bowl does not touch the water.
Conclusion:
Mom's Foamy Sauce is a classic dessert sauce that is easy to make and incredibly delicious. It is perfect for serving with steamed pudding, cakes, or ice cream. With just a few simple ingredients, you can create a smooth, rich, and flavorful sauce that will elevate any dessert. So next time you are looking for a special dessert sauce, give this recipe a try. You won't be disappointed!
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