Steamed Christmas Pudding

Recipe View Grease a 2-quart lidded pudding mold generously. In a medium bowl, sift together the self-rising flour, white sugar, and ground cinnamon. Set aside. (5 minutes)

Recipe View In a large bowl, whisk together the beaten eggs, melted butter, mincemeat, cranberry sauce, and pumpkin puree until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just smooth. Do not overmix. Pour the batter into the prepared pudding mold. (10 minutes)

Recipe View Place a rack in the bottom of a large, deep pot. Add boiling water to the pot until it reaches about halfway up the sides. Carefully place the pudding mold on the rack. Cover the pot tightly with a lid and steam over medium heat for 2 1/2 hours (150 minutes).

Recipe View Check the water level in the pot occasionally, replenishing with more boiling water as needed to maintain the halfway level. After 2 1/2 hours, test for doneness by inserting a toothpick into the center of the pudding. If it comes out clean or with just a few moist crumbs, the pudding is done. If not, continue steaming for another 15-20 minutes, then test again. (5 minutes)

Recipe View Once the pudding is cooked through, carefully remove the mold from the pot and place it on a wire rack to cool for 10 minutes. After 10 minutes, invert the pudding onto a serving plate. (15 minutes)

Recipe View While the pudding is cooling, prepare the sauce: In a medium bowl, beat together the softened cream cheese, sour cream, and confectioners' sugar until smooth and creamy. (10 minutes)

Recipe View Spoon generous dollops of the cream cheese sauce over the warm pudding and serve immediately. Garnish with a sprinkle of cinnamon or a few fresh cranberries, if desired.