Recipe Archives->Desserts Pudding->Pudding 02

Steamed Pudding with Lemon Sauce
Yield: 10 servings 
 
Cooking spray
1/3 cup applesauce
3 tablespoons butter, softened
2 1/2 cups all-purpose flour (11 1/4 ounces)
1/2 teaspoon baking soda
Dash salt
1 1/4 cups 2% reduced-fat milk
1/2 cup plus 1 tablespoon molasses
1 cup raisins

3/4 cup sugar
1/2 cup egg substitute
1/3 cup 2% reduced-fat milk
1/4 cup fresh lemon juice
1 tablespoon butter
1 large egg yolk
Dash salt
1/2 teaspoon grated lemon rind
1/4 teaspoon vanilla extract

Preheat oven to 350F.

Lightly coat a 2 1/2-quart oven-safe bowl with cooking spray; line
with plastic wrap. Lightly coat the surface of wrap with cooking
spray. Set aside.

Spoon applesauce onto several layers of paper towels; spread to
1/2-inch thickness. Cover with additional paper towels; let stand
5 minutes. Scrape into a small bowl using a rubber spatula.

Beat 3 tablespoons butter at medium speed with an electric mixer 2
minutes or until fluffy. Lightly spoon flour into dry measuring
cups; level with a knife. Combine flour, baking soda, and salt. Add
flour mixture, 1 1/4 cups milk, and molasses to the butter, beating
until blended. Stir in applesauce and raisins. Spoon mixture into
prepared bowl; cover bowl with plastic wrap.

Place bowl in a deep roasting pan. Add hot water to pan until water
is one-third way up the sides of bowl. Tightly cover bowl and pan
with aluminum foil. Bake at 350F for 2 hours or until a wooden pick
inserted in center comes out clean. Remove bowl from roasting pan.
Carefully invert bowl onto a serving plate; remove bowl. Remove and
discard plastic wrap.

To prepare sauce, combine 3/4 cup sugar and next 6 ingredients
(through salt) in a medium saucepan over medium heat, stirring
constantly with a whisk until smooth. Cook, stirring frequently, 4
minutes or until thickened. Remove from heat. Stir in rind and
vanilla. Let stand at least 5 minutes before serving.

Note: Golden raisins or dried cherries may be used instead of
raisins.

Printable version: pudding02.txt.