I’m stranded in the house by cold weather and snow, so I decided it was the perfect time to make a hundred-year-old recipe for Steamed Graham Pudding with Lemon Sauce. Since I had nowhere to go, it didn’t faze me that the recipe called for steaming the pudding for 2 hours.
It was worth the time and effort. The moist, rich Steamed Graham Pudding was embedded with raisins, and had sweet and sassy molasses undertones. When served with Lemon Sauce, the tartness of the sauce balances nicely with the heartiness of the pudding.
Judging by the number of steamed pudding recipes in hundred-year-old cookbooks, steamed puddings were very popular a century ago – yet it’s rare to see any steamed pudding recipes in modern cookbooks except for the occasional plum pudding recipe. Today steamed puddings are often considered difficult to make with a lengthy cooking time. However, back in the…
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