Fireside steamed pudding

14 Servings

Ingredients

Quantity Ingredient
1½ cup Plain dry bread crumbs
1 cup Sugar; divided
2 tablespoons All-purpose flour
½ teaspoon Baking powder
⅛ teaspoon Salt
6 Eggs; separated
21 ounces Canned cherry pie filling divided
2 tablespoons Butter or margarine; melted
½ teaspoon Almond extract
¼ teaspoon Red food color
1 cup HERSHEY'S MINI CHIPS (Semi-Sweet Chocolate)
1 cup Cold whipping cream
¼ cup Powdered sugar
½ teaspoon Almond extract

Directions

CHERRY WHIPPED CREAM

Thoroughly grease 8-cup tube mold or heat-proof bowl. In large bowl, stir together bread crumbs, ¾ cup sugar, flour, baking powder and salt. In medium bowl, stir together egg yolks, 1-½ cups cherry pie filling, butter, almond extract and food color; add to crumb mixture, stirring gently until well blended. In large bowl, beat egg whites until foamy; gradually add remaining ¼ cup sugar, beating until stiff peaks form. Fold about one-third beaten whites into cherry mixture, blending thoroughly. Fold in remaining egg whites; gently fold in small chocolate chips. Pour batter into prepared tube mold.

(If mold is open at top, cover opening with foil; grease top of foil.) Cover mold with wax paper and foil; tie securely with string.

Place a rack in a large kettle; pour water into kettle to top of rack. Heat water to boiling; place mold on rack. Cover kettle; steam over simmering water about 1-½ hours or until wooden pick inserted comes out clean. (Additional water may be needed during ste ming.) Remove from heat; cool in pan 5 minutes. Remove cover; unmold onto serving plate. Serve warm with CHERRY WHIPPED CREAM. 12 to 14 servings.

CHERRY WHIPPED CREAM:

In medium bowl, beat 1 cup (½ pt.) cold whipping cream with ¼ cup powdered sugar until stiff; fold in pie filling remaining from pudding (about ½ cup) and

½ teaspoon almond extract. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

[Meal-Master recipe format courtesy of Karen Mintzias]

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