Steamed Cranberry Pudding (Adapted From Gourmet's Best Desserts)
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Cranberry1 cup
Sugar3 tbsps
Flour2 tbsps
Orange Zest1 tbsp
Ginger (minced fresh)1 tsp
Ground Cinnamon1 tsp
Allspice3 cups
Fine Bread Crumbs1.5 sticks
Butter (melted and cooled)2 cup
Milk3 large
Egg (beaten lightly)1 tbsp
Double Acting Baking Powder1 cup
Cranberry JuiceDirections:
1
Butter a 2-quart steamed pudding mold and line it with wax paper and then butter and flour the paper
2
In a food processor coarsely chop cranberries
3
Transfer to a bowl and add almonds, sugar, flour, orange zest, ginger, cinnamon and allspice and combine
4
In another bowl mix bread crumbs, melted butter, milk, eggs, baking powder, sugar and salt
5
Combine the bread crumb mixture with the cranberry mixture
6
Spoon the batter into the prepared mold, a little at a time, tapping the mold as it is filled to eliminate any air bubbles
7
Cover the mold tightly with a lid and tie with a towel wrung out in cold water and floured
8
Tie a knot at the top of the towel to facilitate removal of the mold from the kettle
9
Set a rack in the bottom of a kettle and add enough simmering water to reach 3 inches up the sides of the mold
10
Transfer the mold to the kettle
11
Keep the water at a brisk but not a rolling boil on the stove top
12
Cover the kettle with a lid
13
Steam the pudding for 2 hours, checking occasionally to make certain the water remains at a boil, adding more water throughout the cooking process as necessary
14
To test for doneness, insert a skewer in the center of the pudding
15
It should come out with crumbs adhering to it
16
Return the lid to the mold and transfer it to a rack
17
The pudding will stay warm in the mold, covered, for several hours
18
To make the glaze combine cranberry juice, sugar and salt in a saucepan
19
Simmer the juice, stirring, until the sugar has dissolved
20
Bring the mixture to a boil and swirl gently until a candy thermometer reads 250 degrees
21
Add whole cranberries and remove the pan from the heat
22
Let the glaze cool and then chill it, covered, until ready to serve
23
To serve, unmold the pudding onto a serving plate and pour the cranberry glaze over it
24
Suggested drink: Mulled wine