Walnut Rum Steamed Pudding

Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

This steamed pudding is suitable in both winter and summer.

In the summer serve it with brandied peaches, Peach Ice Cream, and Blackberry Sauce. In the winter serve it with coffee custard and caramel sauces.


  • 5 ounces walnuts, toasted and finely chopped
  • cups sugar
  • 6 ounces ( sticks) soft sweet butter
  • 4 large eggs
  • 3 tablespoons dark rum
  • cups flour
  • Pinch salt
  • ¾ teaspoon baking soda
  • teaspoons baking powder

A 2-quart steamed pudding mold


Butter the underside of the top and the inside of a 2-quart steamed pudding mold.

Sprinkle 2 tablespoons of the chopped walnuts in the bottom of the mold.

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 2-inch clearance all around the mold. Fill the pot with hot water one-third of the way up the sides of the mold. Cover the pot and bring the water to a simmer.

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.