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Old-Fashioned Steamed Pudding

(7 Votes)
Old Fashioned Steamed Pudding
3 Hr

Just what is mincemeat? The modern-day version is a combo of spices, nuts, and chopped fruits. The flavor is old-fashioned but our Old-Fashioned Steamed Pudding recipe fits our today tastes to a 'T'.

What You'll Need

  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 1 cup milk
  • 4 eggs
  • 1 (20-1/2-ounce) container mincemeat with rum and brandy
  • 2 cups pecans, chopped
  • 1 cup all-purpose flour
  • 7 slices white bread, torn into small pieces

What to Do

  1. Coat a 10-inch Bundt pan or tube pan with cooking spray.
  2. In a large bowl, beat butter, sugar, milk, and eggs until well combined. Add remaining ingredients and beat until well combined.
  3. Pour into prepared pan and cover tightly with aluminum foil. Fill a large soup pot halfway with hot water and place the pan in the pot. Cover and cook over medium heat for 2-1/2 hours. Remove pan from pot and allow to cool 15 minutes.
  4. Uncover and invert pudding onto a serving platter. Serve warm, or allow to cool before serving.



This is great served as is, but if you wanna kick it up a notch, serve it with our elegant Easy Rum Sauce.

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 529
  • Calories from Fat 281
  • Total Fat 31g 48 %
  • Saturated Fat 12g 59 %
  • Trans Fat 0.7g 0 %
  • Protein 7.0g 14 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 104mg 35 %
  • Sodium 353mg 15 %
  • Total Carbohydrates 57g 19 %
  • Dietary Fiber 2.4g 10 %
  • Sugars 38g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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You forgot to put the oven heat setting for this recipe. I want to make it, as it sounds a lot like the steamed suet pudding my mother used to make. Mmm Mmm Good!

This is not prepared in the oven. You place the bundt pan in a large soup pot that has water in it. You cover the bundt pan with foil and the soup pot with a lid and cook over medium heat on your stove top. Enjoy!

Please don't fill the soup pan half way up with water. As someone who annually makes steam pudding only fill up the pot with water up to the half way of the bundt pan. I actually use a wire base an about one inch of water. So my pan never sits in the water. No peeking!

Instead of steaming, could this be made in a slow cooker? I don't buy white bread. Can I use wheat instead?

Well since mincemeat is just a cooked down collection of apples, raisins, candied orange peel, brandy or rum, brown sugar and sweet spices such as cinnamon, nutmeg, and cloves, you can always opt to make your own version with fruits, raisins or dried cranberries, spices you like, etc. I'm with ya on my dislike of jarred mincemeat but homemade versions tend to taste a far cry better than that gunk. I'm sure you can even use any type of stewed fruits as long as they are chopped real fine. So long as they are sweetened enough and got a little bit of spices, I'm certain they will do just fine too. Dried apples, brown sugar and cinnamon stewed in some hot water to soften the fruit might just work out nice for this dish. So long as it's roughly the same amount after cooked down and the same consistency of that jarred stuff which is rather thick.

Real mincemeat actually also has meat in it. It adds flavor compared to the store bought mincemeat. I still use my great grandmothers mincemeat recipe ...oh, it's so good !

Great! However, I just don't like the taste of "mincemeat". What can I use in place of it?


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