Steamed Apple Pudding

• 1 cup finely chopped peeled apples, such as McIntosh or Gravenstein
• 1/2 cup coarsely chopped black walnuts
• 1/4 cup butter at room temperature
• 1/2 cup firmly packed light-brown sugar
• 1/2 cup light molasses
• 1 egg
• 1 tablespoon grated lemon zest
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground mace
• 3/4 teaspoon salt
• 1/2 cup buttermilk

1. Prepare the apples and nuts and set aside.
2. In a large mixer bowl, cream the butter and brown sugar.
3. Add the molasses, egg, lemon zest and vanilla extract and blend.
4. In a large bowl, whisk together the dry ingredients and add them to the butter mixture on low speed alternately with the buttermilk, beginning and ending with the dry ingredients.
5. Beat in the reserved apples and nuts and pour into a greased-and-floured seven-cup steamed pudding mold.
6. Cover tightly.
7. Place in a deep kettle atop a rack.
8. Add enough water to reach half-way up the side of the mold.
9. Bring the water to a boil and keep it at a brisk but not rolling boil, covered, for one-and-a-half hours.
10. Remove the mold from the kettle, take off the lid and allow the pudding to rest for 10 minutes.
11. Loosen the edges with a knife and tip the pudding onto a round platter.
12. Cut into wedges and serve hot with hard sauce flavored with Calvados or with creme anglaise.

peeled apples, black walnuts, butter, lightbrown sugar, light molasses, egg, lemon zest, vanilla, flour, baking powder, ground allspice, ground cinnamon, ground ginger, ground mace, salt, buttermilk

Taken from cooking.nytimes.com/recipes/2971 (may not work)