A 2-quart steamed pudding mold
Butter the underside of the top and the inside of a
Put the sugar and the butter in the bowl of an electric mixer. With the paddle attachment, cream on medium speed, just until smooth. Continuing to mix, add the eggs two at a time. Stir in the rum and the remaining walnuts.
Sift together the flour, salt, baking soda, and baking powder. On low speed, fold the dry ingredients into the batter. Spread the batter into the mold and cover the mold with the lid.
Put the pudding in a pot large enough to enclose the mold with at least a
Check the water periodically during the cooking process to make sure that the water is just simmering. (Rapidly boiling water will cause the pudding to rise prematurely and then sink.) Steam the pudding for about 1½ to 2 hours. A skewer inserted in the middle should come out clean.
Cool the pudding completely before unmolding and slicing.
© 1993 Emily Luchetti. All rights reserved.