Steamed brownie pudding with raspberry sauce
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Steamed brownie pudding with raspberry sauce
  Pudding    Sauces    Brownies  
Last updated 6/12/2012 1:24:49 AM. Recipe ID 58521. Report a problem with this recipe.
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      Title: Steamed brownie pudding with raspberry sauce
 Categories: Desserts, Sauces
      Yield: 8 Servings
 
MMMMM--------------------------PUDDING-------------------------------
      6 oz Chocolate, semi-sweet
      6 ea Eggs
      1 c  Sugar
    1/2 ts Vanilla extract
    1/4 c  Flour
      1 tb Flour
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 c  Pecans, chopped
    1/4 ts Salt

MMMMM---------------------------SAUCE--------------------------------
      2 c  Raspberries
    1/4 c  Sugar
      3 tb Raspberry liqueur
      2 ts Lemon juice
 
  Generously butter inside of 8-c steamed pudding mold or Bundt pan.
  Dust with sugar, tapping out excess. Generously butter inside of lid.
  Chop chocolate and melt in double boiler over hot, not simmering,
  water. Remove from heat and cool until tepid.
  
  Separate eggs.  Beat yolks and sugar on high about 3 minutes, until
  mixture is pale yellow and forms a thick ribbon when beaters are
  lifted. Beat in cooled chocolate and vanilla. Mix flour, baking
  powder, and baking soda, and beat into chocolate mixture just until
  mixed. Stir in pecans.
  
  Beat egg whites with clean dry beaters in clean dry bowl at low speed
  until foamy.  Add salt, increase speed to high, and continue beating
  until they begin to form stiff peaks. Stir 1/4 of whites into
  chocolate mixture to lighten, then farefully fold in remaining
  whites. Pour batter into prepared pan. Cover with lid or aluminum
  foil.
  
  Place covered mold in large pot, and add enough boiling water to come
  halfway up sides of mold.  Cover pot tightly and bring to boil over
  high heat.  Reduce heat to low and steam pudding, keeping watter
  simmering at all times and adding water as necessary, until toothpick
  inserted in center comes out clean, about 1 hour and 45 minutes.
  Transfer pudding to wire cake rack and cool 5 minutes.
  
  Puree raspberries, sugar, liqueur, and lemon juice. Strain to remove
  seeds. Slice pudding into wedges and serve warm with sauce.
  
  From _Best-Ever Brownies_ MM by Sylvia Steiger, GEnie THE.STEIGERS,
  CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
 




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Recipe ID 58521 (Apr 03, 2005)

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