Christmas Pudding Surprise
- Yield 12 servings
- Prep 25 mins
- Cook 20 mins
Ingredients
- 6 tablespoons butter or margarine, softened
- 3/4 cup sugar
- 2 -- eggs
- 1/2 cup Hershey's cocoa
- 1-1/2 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 -- can (21 ounces) red cherry pie filling
- 1-1/4 cup coarsely chopped California walnuts
- -- Crimson Cherry Sauce (recipe follow)
Instructions
-
In large bowl beat butter until fluffy. Add sugar; beat to cream thoroughly. Beat in eggs then cocoa. Beat until smooth and evenly mixed.
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In another bowl mix flour, soda and salt. Alternately beat flour mixture and milk into cocoa mixture in 3 additions.
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With rubber spatula fold in cherry filling and walnuts to blend thoroughly.
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Generously grease with vegetable shortening, and flour a 2 – 2 ½ quart pudding mold with tight-fitting lid. Spoon batter into mold; cover. Set on rack in deep pot; add boiling water to come halfway up side of mold. Cover pot and steam 2 to 2 ½ hours until pick inserted into center comes out clean. (Add boiling water when needed to maintain water level.)
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Remove mold from pot; cool 15 to 20 minutes. Carefully loosen and invert onto serving plate.
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Garnish with wreath or walnut halves and additional drained cherries. Serve warm cut into wedges. Pass Crimson Cherry Sauce separately.
CRIMSON CHERRY SAUCE:
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In saucepan mix 1 can (21 ounces) cherry pie filling, 1/3 cup kirsch and 2 tablespoons sugar.
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Stir over medium heat just until simmering. Serve warm. Makes about 2 ¼ cups.
