Sweet and Saucy

Break holiday-meal tradition this year by presenting guests with individual dishes of steamed pudding accompanied by a rich sauce.

Chocolate Hazelnut Pudding with Raspberry Sauce (bottom, Page 47) is an irresistible combination. The chocolate pudding also is delightful with Creme Anglaise. Steamed Raspberry Pudding with Chocolate Sauce (Page 46) will be a memorable finish to any Christmas meal. And Brandied Orange Sauce complements a Steamed Pumpkin Pudding laden with pecans, currants and golden raisins (top, Page 47). For a perfect blend of flavors--pumpkin, orange and eggnog--add a dollop of Creamy Hard Sauce sprinkled with freshly grated nutmeg.

To steam puddings in individual one-cup molds: Brush insides of molds with melted butter. Dust lightly with granulated sugar. Fill each mold between 1/2 and full. Cover tightly with lid or double layer of foil secured around mold with string. Set mold on wire rack in kettle with tight-fitting lid. Add enough hot water to kettle to reach halfway up the sides of the molds. Cover pot and steam puddings over moderate heat for time indicated in recipe.

When puddings are done, remove molds from kettle. Remove lids or foil and cool on wire racks for 15 minutes. Carefully turn out of molds onto serving plates. Sprinkle with rum, brandy or other liqueur if desired. Serve warm with sauce of your choice.

If puddings are not served immediately after steaming, they can be heated before serving by re-steaming. Wrap each pudding in foil. Place wrapped puddings on wire rack in kettle with tight-fitting lid. Put just enough water in kettle so that puddings can steam over boiling water (water should not touch foil). Steam over moderate heat for 20 minutes.

To flame puddings: Heat brandy or rum in small saucepan until slightly warm. Pour over pudding and light with match. Serve immediately with sauce on the side. STEAMED PUMPKIN PUDDING

1/2 cup unsalted butter, melted

6 tablespoons sugar

1/2 cup sifted flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

teaspoon allspice

1 cup plus 2 tablespoons pumpkin puree

cup unsulfured molasses

1 1/2 teaspoons baking soda dissolved in 2 tablespoons hot water

2 tablespoons dark rum or brandy

1 teaspoon vanilla extract

1 1/2 teaspoons lemon juice

3 tablespoons golden raisins

3 tablespoons currants

1/2 cup chopped pecans

2 eggs, lightly beaten

Prepare molds and pan for steaming, per steaming directions opposite. In medium mixing bowl, beat sugar into melted butter. Sift flour with salt, cinnamon, nutmeg, ginger and allspice. Stir flour mixture into butter mixture. Add pumpkin puree, molasses, baking soda, rum, vanilla, lemon juice, raisins, currants, pecans and eggs. Stir until well mixed.

Fill each mold no more than full. Cover and steam for 2 hours. Unmold and serve warm with Creamy Hard Sauce or Brandied Orange Sauce. Makes 6 servings. STEAMED RASPBERRY PUDDING

1 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

cup finely ground dry bread crumbs

1/2 cup finely ground toasted blanched almonds

cup sugar

cup vegetable shortening or softened unsalted butter

1 egg, lightly beaten

3/4 cup milk

1 1/2 cups fresh raspberries

Prepare molds and pan for steaming, per directions opposite. Combine flour, baking powder, salt, bread crumbs, almonds and sugar in medium bowl. Cut in shortening. Mix egg and milk together. Stir into flour mixture until well blended. Fold raspberries into batter. Fill prepared molds no more than full and steam 1 1/2 hours. Unmold and serve warm with Chocolate Sauce or Creme Anglaise. Makes 6 servings.

Note: If desired, rather than raspberries being folded into batter, a small amount of batter can be spooned into molds and topped with a layer of raspberries. Repeat layering, dividing batter and raspberries among 6 molds. STEAMED CHOCOLATE HAZELNUT PUDDING

6 ounces semisweet baking chocolate

3 tablespoons water

1/2 cup unsalted butter, softened

cup sugar

5 egg yolks

1 teaspoon vanilla extract

1 tablespoon dark rum

1/2 teaspoon baking powder

1/2 cup finely ground, roasted and peeled hazelnuts

cup dry bread crumbs, finely ground

5 egg whites

Break chocolate into small pieces. Combine with water and heat over double boiler until chocolate is melted. Stir and remove from heat; set aside. Place butter in medium bowl and beat until smooth. Gradually beat in cup sugar, beating until mixture is light in color. Add egg yolks to sugar mixture, one at a time, beating after each addition. Beat in vanilla, rum and baking powder. Stir in chocolate. Combine nuts and bread crumbs and stir into egg mixture.

In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining cup sugar and beat until whites form stiff, glossy peaks. Immediately stir of whites into chocolate mixture. Gently fold in remaining whites. Fill molds no more than full. Cover and steam for 1 hour 20 minutes. Unmold and serve warm with Raspberry Sauce or Creme Anglaise. Makes 8 servings. CREAMY HARD SAUCE

3 ounces softened cream cheese

1 egg, lightly beaten

2 tablespoons softened butter

1 cup sifted powdered sugar

1 teaspoon lemon juice

2 tablespoons dark rum

1 cup whipping cream

teaspoon freshly ground nutmeg

Beat cream cheese until light. Beat in egg, butter, sugar, lemon juice and rum. Whip cream until soft peaks form. Fold into cream cheese mixture. Refrigerate until ready to serve. Sprinkle each serving with freshly ground nutmeg. Makes 3 cups. BRANDIED ORANGE SAUCE

2 cups sugar

1/2 cup water

1 cups freshly squeezed, strained orange juice

1 tablespoon strained fresh lemon juice

1 tablespoon brandy

2 teaspoons orange-flavored liqueur

cup finely shredded orange peel

Mix sugar and water in medium saucepan until sugar is moistened. Cook over medium heat, swirling pan occasionally, until sugar turns medium caramel color. As sugar cooks to caramel stage, occasionally brush sides of pan with cold water to wash down sugar crystals that form on side of pan. Heat orange juice to simmer. When sugar reaches caramel stage, remove from heat and immediately stir in orange juice. Return to heat and cook, stirring constantly, until caramel dissolves. Strain to remove any foam. Add lemon juice, brandy and orange liqueur; set aside.

Place orange peel in small sauce pan, cover with water and simmer 2 minutes. Drain orange peel and stir into sauce. Cool sauce to room temperature and refrigerate until ready to serve. Makes 2 cups. CREME ANGLAISE

2 cups milk

4 egg yolks

1/2 cup sugar

1 teaspoon vanilla

In 2-quart saucepan, bring milk to simmer over medium heat. Combine yolks, sugar and vanilla in bowl and beat until mixture is pale yellow and forms a slowly dissolving ribbon when beaters are lifted. Gradually beat in hot milk. Pour mixture back into saucepan. Cook over medium heat, stirring constantly until mixture just barely begins to thicken and coats back of wooden spoon. Do not boil or mixture will curdle. Cool to room temperature. Cover and refrigerate until ready to use. Makes 2 1/2 cups. CHOCOLATE SAUCE

8 ounces semisweet chocolate

cup strained orange juice

2 tablespoons unsalted butter, softened

3/4 cup whipping cream

1 to 2 teaspoons orange-flavored liqueur

Combine chocolate with orange juice and melt over hot water in double boiler. Remove from heat and stir until smooth. Stir in butter. Heat cream to 100 degrees and stir into chocolate. Stir in liqueur. Makes 2 cups. RASPBERRY SAUCE

2 12-ounce packages frozen raspberries, thawed or 6 cups fresh raspberries

cup sugar

1 teaspoon lemon juice

1 tablespoon orange-flavored liqueur

Sieve raspberries over medium bowl to remove seeds. Stir in sugar, lemon juice and liqueur. Refrigerate until ready to use. Makes 2 cups.

PRODUCED BY ROBIN TUCKER

FOOD STYLIST: OLIVIA ERSCHEN

PLATES FROM GUMP’S, BEVERLY HILLS