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A version of this appears almost everywhere and the one I originally saw was in The Way to Cook, by our beloved reine de cuisine, Julia Child. Julia originally called for zabaglione sauce and a last minute flaming of brandy or rum. I prefer a traditional hard sauce. You can make the pudding a week ahead and re-steam or microwave before serving. I offer it in small portions in miniature glass crème caramel molds or crystal stemware. The French gave us Buche Noel, but we can thank the Brits for steamed puddings. This can be made a week ahead and needs 1-2 hours steaming before serving or microwave before serving. A tin pudding mold can be found in kitchen shops or you can get an old-fashioned pudding mold at Golda's Kitchen in tin http://www.goldaskitchen.com/merchant.ihtml?pid=4662&step=4 (but Golda's has other choices as well). You can also use a 3-4 quart ceramic bowl. I had my first steamed pudding at a Chanukah party, years ago, hosted by my mom’s (still) best friend, Evelyn Ortenberg. It was the finale to a brisket and latkes meal! Since then, I have made it myself but it is also, in another guise, the famed steamed fruit pudding at Canada’s now-all-but-gone, Murray’s Restaurant chain. You can add dried cranberries or blueberries to this but frankly, I prefer it as old-fashioned as is and has been for centuries.

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