Steamed Pudding with Lemon Sauce


Nutrition amount per serving




  • Cooking spray
  • 1/3 cup applesauce
  • 3 tablespoons butter, softened
  • 2 ½ cups all-purpose flour (11 ¼ ounces)
  • ½ teaspoon baking soda
  • Dash of salt
  • 1 ¼ cups 2{95b42cb95d03c55cbcce4fb56d53af95c8664f32708916cee1604837e5422d61} reduced-fat milk
  • ½ cup plus 1 tablespoon molasses
  • 1 cup raisins


  • ¾ cup sugar
  • ½ cup egg substitute
  • 1/3 cup 2{95b42cb95d03c55cbcce4fb56d53af95c8664f32708916cee1604837e5422d61} reduced-fat milk
  • ¼ cup fresh lemon juice
  • 1 tablespoon butter
  • 1 large egg yolk
  • Dash of salt
  • ½ teaspoon grated lemon rind
  • ¼ teaspoon vanilla extract
  1. Preheat oven to 350°.
  2. Coat a 2 ½-quart oven-safe bowl with cooking spray, slightly; line with plastic wrap. Lightly coat the surface of wrap with cooking spray. Set aside. Spoon applesauce onto several layers of paper towels; spread to ½-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a small bowl using a rubber spatula. Now beat the 3 tablespoons butter at moderate speed with an electric mixer 2 minutes or until fluffy. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt. Add flour mixture, 1 ¼ cups milk, and molasses to the butter, beating until blended. Stir in applesauce and raisins. Spoon mixture into prepared bowl; cover bowl with plastic wrap.
  3. Place bowl in a deep roasting pan. Add hot water to pan until water is one-third way up the sides of bowl. Tightly cover bowl and pan with aluminum foil. Bake at 350° for 2 hours or until a wooden pick inserted in center comes out clean. Remove bowl from roasting pan. Carefully invert bowl onto a serving plate; remove bowl. Remove and discard plastic wrap.To prepare sauce, combine ¾ cup sugar and next 6 ingredients (through salt) in a medium saucepan over medium heat, stirring constantly with a whisk until smooth. Cook, stirring frequently, 4 minutes or until thickened. Remove from heat. Stir in rind and vanilla. Let stand at least 5 minutes before serving.

10 servings (serving size: 1 slice pudding and 2 ½ tablespoons sauce)