Pineapple Apricot Cranberry Steamed Pudding

Pineapple Apricot Cranberry Steamed Pudding
8 servings

Recipe courtesy Elizabeth Baird, Canadian Living Cooks. You can use a classic ceramic pudding bowl for this dessert. Grease and fill as noted for the mould. Make a 1-inch pleat across middle of large piece of foil and fit over top. Press down sides. Trim edge, leaving 3-inch overhang; press down side. Tie string securely around mould about 1 inch from rim; fold foil overhang upward over string. Steam as directed above and reheat in steamer or microwave.



tbsp. to 3 tbsp. corn syrup (30 to 45 ml)
1 14
oz can pineapple slices, drained and cut into chunks (one 98 ml can)
cup dried cranberries or cherries (250 ml)
cup slivered almonds (125 ml)
cup slivered dried apricots (125 ml)
Tbsp coarsely grated orange rind (30 ml)
cup coarsely grated carrots (250 ml)
cup butter, at room temperature (175 ml)
1 ¼
cup packed light brown sugar (310 ml)
large eggs
1 ½
cup fine fresh bread crumbs (375 ml)
1 ⅓
cup all-purpose flour (325 ml)
Tbsp baking powder (15 ml)
tsp freshly grated nutmeg (5 ml)
tsp salt (2 ml)
lightly whipped cream or crème Anglaise, for serving


Step 1

Grease 6-cup metal pudding mould with central chimney; spoon 2 tbsp. of the corn syrup into bottom. Sprinkle in 1/4 cup each of the pineapple and cranberries, 2 tbsp. each of the almonds and apricots and 1 tsp. of the grated orange rind. Set aside.

Step 2

In separate bowl, toss together remaining pineapple, cranberries, almonds, apricots, orange rind and carrots. Set aside.

Step 3

In a large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Whisk together bread crumbs, flour, baking powder, nutmeg and salt. Stir into butter mixture alternately with fruit mixture, making 3 additions of dry ingredients and 2 of fruit. Batter will be dense.

Step 4

Scrape into pudding mould, packing batter right to the bottom. Smooth top. Place circle of parchment paper cut to fit directly on batter surface. Cover with lid. Place on rack in deep Dutch oven or stockpot. Pour in enough boiling water to come halfway up side of mould. Cover and bring to a boil. Reduce heat and simmer, adding boiling water as needed to maintain level, until cake tester inserted in centre comes out clean, about 3 hours.

Step 5

Lift out of water onto rack. Let stand for 10 minutes. Remove lid and paper. Unmould onto warmed serving plate. Serve with lightly whipped cream or crème Anglaise brightened with a splash of orange liqueur or finely grated orange rind.

Step 6

For make-ahead: Let cool completely. Wrap in plastic wrap and refrigerate for up to 1 week. Or, wrap first in plastic wrap and then with heavy-duty foil and freeze for up to 1 month. Let thaw. To reheat, unwrap and return to original mould; cover with parchment circle and lid as for first steaming and steam in boiling water for about 1 hour or until hot. Or, place on microwaveable serving plate, cover with vented plastic wrap and heat in microwave at Medium/50% power for 5 minutes. Brush with 1 tbsp. remaining corn syrup.

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