Recipe Archives->Desserts Pudding->Cherry 02

Steamed Cherry Pudding
Serves 4

1-1/4 cups sugar
3 large eggs
1 cup scalded milk
1 tablespoon brandy
1 1-pound loaf white bread, crusts removed, cut in 3/4 inch cubes
2-1/2 cups whole pitted sour Montmorency cherries, fresh or frozen
fresh mint sprigs
1 cup heavy cream, whipped

Thoroughly butter a 1-quart decorative pudding or cake mold (butter
the top as well).  Sprinkle with 1/4 cup sugar.

Whisk together the eggs and 1 cup sugar until thick and pale yellow.
Add the scalded milk and brandy, and continue whisking until
thoroughly mixed.

Layer the bread and cherries in the mold, starting and finishing
with bread.

Pour the custard over the bread and cherries.  Cover the mold with
its top.  If using a cake mold, cover tightly with foil and secure
with a rubber band or string.

Place the mold on a rack inside a large pot.  Fill the pot with
enough boiling water to come halfway up the side of the mold.  Cover
the pot, place over medium head, and steam the pudding for one hour.

Remove the mold from the pot and allow to cool.  Turn out the pudding
onto a decorative platter or cake pedestal.  Garnish with fresh
mint sprigs. Serve with softly whipped cream.

Printable version: cherry02.txt.