This great recipe comes from Sunset’s Kitchen Cabinet Recipes, Volume I, a collection of recipes from Sunset magazine originally published from 1929 to 1933. The recipes were used submitted and editor tested. I love all the gorgeous pictures in this book, as shown below. Enclosed is a recipe from the book, a chocolate steamed pudding – steamed over boiling water. While this recipe is introduced as “Unusually good is this glorified form of bread pudding – so good that it will serve nicely as dessert for Christmas dinner in place of the traditional plum pudding – and it is a big favorite of men.” Well, everyone in the household can appreciate a good steamed pudding, and that this one contains no traditional suet makes it easy to prepare.
- 5 slices bread
- 1 1/2 cups milk
- 1/3 cup sugar
- 1/2 cup ground chocolate
- 3 eggs, whites and yolks beaten separately
- 1 teaspoon vanilla
- Break the bread into small crumbs, removing crusts. Heat together the milk, sugar and chocolate, and pour over the crumbs. Let stand for a few minutes, then add the beaten egg yolks and vanilla, and beat until the mixture is smooth.
- Whip the whites stiff and fold into the first mixture, then pour all into a buttered mold, or the buttered upper part of a double boiler, and steam over boiling water for 1 hour. Turn out on a warm plate and serve while hot with a hard sauce, made by creaming 1/3 cup of butter with 1 cupful of powdered sugar, and 1 teaspoon each of vanilla and cream.