Steamed Butterscotch Pudding with Maple-Butterscotch Sauce
1 t. instant coffee granules
3 T. brandy
1 C. golden raisins
1/4 C. (1/2 stick) butter, softened
2/3 C. firmly packed light brown sugar
4 large eggs, lightly beaten
1-1/4 C. all-purpose flour, sifted
1 t. baking powder
1/4 t. salt
Maple-Butterscotch Sauce:
1/4 C. (1/2 stick) butter
1/3 C. firmly packed light brown sugar
1/2 C. maple syrup
1/2 C. light corn syrup
1/2 C. light cream or half and half
In a small bowl, combine the instant coffee granules and brandy and stir to dissolve coffee. Add the raisins, toss well, and let stand for an hour or so to plump the raisins.
In a medium bowl, cream the butter and brown sugar together until light and fluffy. Gradually beat in the eggs. Slowly stir in the flour, baking powder, and salt. Fold the raisins into the batter.
Preheat the oven to 350º F.
Butter a 6-cup pudding mold or other heatproof mold very well. Have ready a kettle of boiling water. Pour the batter into the mold and cover tightly with its lid or aluminum foil. Place the mold into a Dutch oven or round casserole and pour hot water into the pan to come two-thirds up the side of the mold. Cover tightly with lid or aluminum foil.
Place the pudding in the oven and steam it until a toothpick or cake tester inserted in the center comes out clean, 50 to 60 minutes. (The pudding can be prepared a day in advance, store in the covered mold in a cool place; to reheat, steam the pudding 15 to 20 minutes in a pan of hot water on top of the stove.)
Serve the pudding warm, cut into thick slices and topped with maple-butterscotch sauce.
Serves 6 to 8
Maple-Butterscotch Sauce:
In a small heavy saucepan, combine the butter, brown sugar, and the syrup. Over medium heat stir until the sugar is dissolved and the mixture is smooth. Bring the mixture to a simmer and cook gently for 10 minutes, stirring frequently.
Gradually stir in the cream. Return the mixture to a simmer, stirring constantly, and remove from the heat. (The sauce can be made a few days in advance, stored in a covered jar, and refrigerated. To rewarm, bring the jar to room temperature, place in a small pan of water, and place over low heat.)
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