Title: Fireside Steamed Pudding
Categories: Dessert Holiday
Yield: 14 Servings

1 1/2	c	Plain dry bread crumbs
1	c	Sugar; divided
2	tb	All-purpose flour
1/2	ts	Baking powder
1/8	ts	Salt
6		Eggs; separated
21	oz	Canned cherry pie filling divided
2	tb	Butter or margarine; melted
1/2	ts	Almond extract
1/4	ts	Red food color
1	c	HERSHEY'S MINI CHIPS (Semi-Sweet Chocolate)
CHERRY WHIPPED CREAM
1	c	Cold whipping cream
1/4	c	Powdered sugar
1/2	ts	Almond extract

Thoroughly grease 8-cup tube mold or heat-proof bowl. In large bowl, stir together bread crumbs, 3/4 cup sugar, flour, baking powder and salt. In medium bowl, stir together egg yolks, 1-1/2 cups cherry pie filling, butter, almond extract and food color; add to crumb mixture, stirring gently until well blended. In large bowl, beat egg whites until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold about one-third beaten whites into cherry mixture, blending thoroughly. Fold in remaining egg whites; gently fold in small chocolate chips. Pour batter into prepared tube mold. (If mold is open at top, cover opening with foil; grease top of foil.) Cover mold with wax paper and foil; tie securely with string. Place a rack in a large kettle; pour water into kettle to top of rack. Heat water to boiling; place mold on rack. Cover kettle; steam over simmering water about 1-1/2 hours or until wooden pick inserted comes out clean. (Additional water may be needed during ste ming.) Remove from heat; cool in pan 5 minutes. Remove cover; unmold onto serving plate. Serve warm with CHERRY WHIPPED CREAM. 12 to 14 servings.

CHERRY WHIPPED CREAM:

In medium bowl, beat 1 cup (1/2 pt.) cold whipping cream with 1/4 cup powdered sugar until stiff; fold in pie filling remaining from pudding (about 1/2 cup) and 1/2 teaspoon almond extract.

Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

[Meal-Master recipe format courtesy of Karen Mintzias]

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