Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2007

I'm giving this a 4 as a Christmas bread but not a pudding. I had to make my own self-rising flour so maybe that had something to do with it. It was very "cakey" not dense as I was hoping for. It had very good flavor and was was eaten very quickly. The only change I made was using pumpkin pie spice instead of cinnamon. Oh..also steamed it in 2 loaf pans for 2 hours. I'll make this again, add some nuts and try baking it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

CONNIE-O

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2007

I like to "test" holiday recipes way early in order to have enough time to decide what to make/give to family and friends each year. This is a winner all the way around. I'll be baking it in small loaf pans instead of steaming it, and that's the only change I'll make to this recipe. Thanks, Leeza!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Christmas Joy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2007

This was such a hit at the Christmas party I made it for! Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jason

Cooking Level: Intermediate

Home Town: Snow Hill, Maryland, USA

Living In: Washington, D.C., USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2006

This recipe is awesome! My husband is from the UK and said it was one of the best Christmas Pudd's he's ever had (it probably helps that it has his favorite ingredient in it...PUMPKIN!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

YumMum

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Barrie, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2002

I didn't have self-rising flour so I added 1-1/2 tsp. baking powder and it rose fine. Also, instead of steaming it I baked it at 350° for an hour. It was wonderfully moist and I think the sweetened cream sauce is perfect for it.

Was this review helpful? [ YES ]
26 users found this review helpful

Reviewer:

PANACEA1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2000

I don't usually keep self-rising flour around, so I used regular flour instead and added a teaspoon of baking powder. It turned out just fine. And I used up my leftover canned pumpkin and cranberry sauce, and the result was really good!

Was this review helpful? [ YES ]
14 users found this review helpful