Steamed Graham Pudding is a classic dessert with a rich history that dates back to the early 19th century. This hearty and comforting pudding is made with a blend of molasses, graham flour, dates (or figs), and other simple ingredients. It is steamed to perfection, resulting in a moist and flavorful dessert that’s often served with a decadent hard sauce. The pudding’s origin can be traced to the American tradition of steamed puddings, which were popular during the 19th and early 20th centuries.
Steamed puddings, including Graham Pudding, have their roots in English and American culinary traditions. They gained popularity in the United States during the 19th century. The use of graham flour in this pudding is significant because it is made from whole wheat and named after Sylvester Graham, an early 19th-century reformer who advocated for whole grains and a healthy lifestyle. Graham flour became a staple ingredient in American households during this time.
As for the pudding itself, it was often enjoyed as a comforting and nourishing dessert, especially during the colder months. It was a favorite in rural and frontier communities due to its simplicity and the availability of ingredients. Dates and figs were used interchangeably, depending on what was on hand or in season.
INGREDIENTS
- 1/2 cup molasses
- 1/2 cup milk
- 1 egg
- 1/4 cup Crisco (shortening)
- 1-1/2 cups graham flour
- 1/2 teaspoon soda (baking soda)
- 1 teaspoon salt
- 1 cup stoned and chopped dates (or figs)
INSTRUCTIONS
- Prepare the Mold:
- Grease a heatproof mold or pudding basin with Crisco to prevent sticking.
- Prepare the Steaming Setup:
- Set up a large pot with a steamer insert or a trivet at the bottom. Add enough water to the pot, making sure it doesn’t touch the bottom of the steamer.
- Mix Wet Ingredients:
- In a mixing bowl, melt the 1/4 cup of Crisco.
- Add the 1/2 cup molasses and 1/2 cup milk to the melted Crisco. Mix well.
- Add Egg:
- Beat the egg well and add it to the mixture. Stir until fully incorporated.
- Sift Dry Ingredients:
- In a separate bowl, combine the 1-1/2 cups graham flour, 1/2 teaspoon soda, and 1 teaspoon salt. Mix these dry ingredients together and sift them.
- Combine Ingredients:
- Gradually add the sifted dry ingredients to the wet mixture. Stir until you have a smooth batter.
- Add Dates (or Figs):
- Gently fold in the stoned and chopped dates (or figs) into the batter.
- Fill the Mold:
- Pour the batter into the Criscoed mold, filling it about two-thirds full. Leave some room for the pudding to expand as it steams.
- Cover and Steam:
- Cover the mold with a lid or a piece of parchment paper secured with string or a rubber band.
- Place the mold on the steamer insert or trivet in the pot with simmering water.
- Steam the Pudding:
- Steam the pudding over low to medium heat for approximately 2-1/2 hours. Ensure that the water doesn’t boil dry; add more water as needed.
- Check for Doneness:
- To check if the pudding is done, insert a toothpick or skewer into the center. If it comes out clean, the pudding is ready.
- Serve with Hard Sauce:
- Remove the pudding from the mold, and let it cool for a few minutes.
- Slice and serve the steamed Graham Pudding warm, accompanied by a generous helping of hard sauce.
Enjoy this delightful and historical dessert that offers a taste of old-fashioned comfort and flavor.
