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Ingredients
1 cup finely chopped peeled apples, such as McIntosh or Gravenstein
½ cup coarsely chopped black walnuts
¼ cup butter at room temperature
½ cup firmly packed light-brown sugar
½ cup light molasses
1 egg
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground mace
¾ teaspoon salt
½ cup buttermilk
Nutritional analysis per serving (8 to 10 servings)
46 grams carbs; 29 milligrams cholesterol; 282 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 2 grams fiber; 219 milligrams sodium; 5 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the apples and nuts and set aside.
- Step 2
In a large mixer bowl, cream the butter and brown sugar. Add the molasses, egg, lemon zest and vanilla extract and blend.
- Step 3
In a large bowl, whisk together the dry ingredients and add them to the butter mixture on low speed alternately with the buttermilk, beginning and ending with the dry ingredients.
- Step 4
Beat in the reserved apples and nuts and pour into a greased-and-floured seven-cup steamed pudding mold. Cover tightly.
- Step 5
Place in a deep kettle atop a rack. Add enough water to reach half-way up the side of the mold. Bring the water to a boil and keep it at a brisk but not rolling boil, covered, for one-and-a-half hours.
- Step 6
Remove the mold from the kettle, take off the lid and allow the pudding to rest for 10 minutes. Loosen the edges with a knife and tip the pudding onto a round platter. Cut into wedges and serve hot with hard sauce flavored with Calvados or with creme anglaise.
The pudding may be made up to a month in advance and kept tightly wrapped in foil and frozen. Reheat the frozen pudding, wrapped in foil, in a preheated 325-degree oven for one hour.
Private Notes