Steamed Cranberry Pudding (Adapted from Gourmet's Best Desserts)

Total Time:
2 hr 35 min
Prep:
20 min
Cook:
2 hr 15 min
Ingredients
  • Butter and flour for lining the baking pan
  • 3 3/4 cups fresh cranberries
  • 1/2 cup ground, blanched almonds
  • 1 cup plus 2 tablespoons sugar
  • 3 tablespoons flour
  • 2 tablespoons orange zest
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 3 cups fine bread crumbs
  • 1 1/2 sticks butter, melted and cooled
  • 2/3 cup milk
  • 3 large eggs, beaten lightly
  • 1 tablespoon double acting baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • For the glaze:
  • 1 cup cranberry juice
  • 1 cup sugar
  • Pinch of salt
  • 1 cup cranberries
Directions
  • Butter a 2-quart steamed pudding mold and line it with wax paper and then butter and flour the paper. In a food processor coarsely chop cranberries. Transfer to a bowl and add almonds, sugar, flour, orange zest, ginger, cinnamon and allspice and combine.

  • In another bowl mix bread crumbs, melted butter, milk, eggs, baking powder, sugar and salt. Combine the bread crumb mixture with the cranberry mixture.

  • Spoon the batter into the prepared mold, a little at a time, tapping the mold as it is filled to eliminate any air bubbles. Cover the mold tightly with a lid and tie with a towel wrung out in cold water and floured. Tie a knot at the top of the towel to facilitate removal of the mold from the kettle.

  • Set a rack in the bottom of a kettle and add enough simmering water to reach 3 inches up the sides of the mold. Transfer the mold to the kettle. Keep the water at a brisk but not a rolling boil on the stove top. Cover the kettle with a lid.

  • 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.

  • To test for doneness, insert a skewer in the center of the pudding. It should come out with crumbs adhering to it. Return the lid to the mold and transfer it to a rack. The pudding will stay warm in the mold, covered, for several hours.

  • To make the glaze combine cranberry juice, sugar and salt in a saucepan. Simmer the juice, stirring, until the sugar has dissolved. Bring the mixture to a boil and swirl gently until a candy thermometer reads 250 degrees. Add whole cranberries and remove the pan from the heat.

  • Let the glaze cool and then chill it, covered, until ready to serve.

  • To serve, unmold the pudding onto a serving plate and pour the cranberry glaze over it.

  • Suggested drink: Mulled wine


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