Ginger Cherry Steamed Pudding With Sherry Hard Sauce

Ingredients

The pudding:

• 4 tablespoons unsalted butter, at room temperature
• ½ cup brown sugar
• 2 eggs
• ½ cup molasses
• ½ cup milk
• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup dried cherries
• ¾ cup golden raisins

The sauce:

• 4 tablespoons unsalted butter, at room temperature
• ¾ cup confectioners’ sugar, sifted
• ⅛ teaspoon salt
• 2 tablespoons sherry

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    497 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 88 grams carbohydrates; 1 gram dietary fiber; 59 grams sugars; 6 grams protein; 78 milligrams cholesterol; 302 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. For the pudding, butter a 2-quart souffle dish with a tightly fitting lid. Have ready a pot with a lid, large enough to hold the covered souffle dish and a rack that will fit in the bottom of the pot to allow water to circulate freely under the dish. Bring a large saucepan of water to a boil.
2. Meanwhile place the butter and the brown sugar in a mixing bowl and whisk until well blended. Whisk in the eggs. Gradually whisk in the molasses and the milk. Stir together the flour, ginger, soda and salt. Stir the dry ingredients into the liquid. Stir in the cherries and raisins. Scrape the batter into the buttered dish and smooth the top.
3. Place the rack in the bottom of the pot. Cover the souffle dish and place it in the pot. Pour in enough of the boiling water to come halfway up the sides of the souffle dish. Cover the pot. Check occasionally to make sure there is enough water and that it is simmering; add boiling water to the pot if necessary. Steam the pudding until a skewer inserted into the center comes out clean, about 1 1/2 hours.
4. Meanwhile to make the hard sauce, stir together the butter, sugar and salt until smooth. Slowly stir in the sherry. Chill, but do not allow to become too firm. Carefully remove the pudding from the pot and place on a rack. Uncover and let stand for 10 minutes. Use a small, sharp knife to loosen the pudding from the sides of the dish and unmold. Cut into wedges and serve warm with the hard sauce.

2 hours 15 minutes