Cranberry Pudding With Butter Sauce Food

CHRISTMAS CRANBERRY PUDDING WITH BUTTER SAUCE

Steps:

• Slice the cranberries in half. Place them in a colander and rinse out the seeds.
• In a large bowl, combine the flour, baking soda, baking powder, and salt. Gradually mix in the dark molasses and warm water. Fold in the cranberries.
• Grease the round pan and pour the cranberry mixture into the pan.
• Fill the steamer with water and place the pan in the steamer and cover with the lid. (If you don't have a steamer, take a large stock pot and place an item in the bottom to elevate the cake pan, like a trivet, cookie cutter, empty tuna can, or folded dish towel. Then place the pan on top and fill the pot with water about half-way up the side of the pan.)
• Bring the water to a boil, and steam for about 2 1/2 hours, checking the water level periodically, every 30 minutes or so, and refilling as needed. The pudding is done when you can insert a toothpick into the center and it comes out clean. Allow the pudding to cool. The pudding can also be made in advance and kept at room temperature or in the refrigerator until ready to serve.
• When ready to serve, make the butter sauce: in a saucepan over low heat, melt the butter, stirring often. Stir in the half and half and the sugar, then add the vanilla. To serve, cut the pudding into pieces and drizzle with butter sauce.

CRANBERRY PUDDING

Steps:

• In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.

STEAMED CRANBERRY PUDDING

Steps:

• Dissolve the baking soda in the hot water. Stir in 1 tablespoon of sugar and molasses, then mix in the cranberries and flour. Pour into a greased 6 cup steamer mold.
• Cover the mold, and place into a steamer basket over boiling water. Cover the steaming pot. Cook over medium heat for one hour before checking, but it will take about 1 1/2 hours total. A toothpick inserted into the pudding should come out clean. Loosen the edges, and cool on a wire rack in the mold.
• Make the hard sauce just before serving: Heat the unsalted butter, cream, 1 cup sugar and vanilla in a small saucepan over medium heat. Cook stirring constantly until heated through and smooth.

STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE

Steps:

• In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a stockpot. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover stockpot and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. , For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm.

STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE

Steps:

• To prepare pudding, butter a 6-cup soufflé dish. Set aside a large pot with a lid that will hold a water bath.
• 2. Place cranberries in a medium saucepan. Cover with water. Cover and cook over medium heat until cranberries begin to burst and water is absorbed, about 15 minutes.
• 3. Beat together egg, sugar and molasses. Combine baking soda and 1/3 cup hot water; stir well. Add to egg mixture. Combine salt and flour; add to egg mixture. Do not overmix. Stir in cranberries.
• 4. Pour batter into prepared soufflé dish. Cover with foil. Place dish in the large pot. Add several inches of water. Cover pot and bring water to a boil. Reduce heat, cover and simmer 70 to 90 minutes, until firm. Unmold onto a serving platter.
• 5. To prepare sauce, combine all ingredients in a saucepan. Cook over low heat until thickened, about 30 minutes, stirring occasionally. Place warm sauce in a bowl or pitcher to pass with the pudding.

CRANBERRY PUDDING WITH BUTTER SAUCE - A TASTY BRITISH DESSERT

Steps:

• Preheat oven to 350 degrees. Generously grease a 12-muffin pan with butter or non-stick baking spray.
• Bring butter to room temperature. In a large mixing bowl, use an electric mixer to beat butter and sugar until fluffy.
• Add in evaporated milk, baking powder, and salt. Mix until fully combined.
• Using a spatula, gently fold in the two cups of flour by hand, just until all of the white powder disappears. Do not over mix or muffins will be tough and chewy.
• Very gently fold in the cranberries just until combined.
• Pour into greased muffin pan and bake approximately 20 minutes, until a wooden toothpick comes out clean or with just a few crumbs.
• Cool for 5 minutes, then remove muffins and place in a serving basket.
• Melt 1/2 pound (16 tablespoons) butter in a non-stick pan over low heat.
• When melted, add cream and vanilla, and stir for 30 seconds.
• Add in sugar. Turn up heat and bring to a boil, stirring constantly. Sauce will be ready in about 5 minutes, when the sugar has melted and it is a thick and creamy consistency.
• Pour into a small pitcher or a bowl with a ladle and serve immediately, while hot.

STEAMED CRANBERRY PUDDING WITH ORANGE MARMALADE SAUCE

Steps:

• Pudding:.
• Combine flour, baking powder, cinnamon, salt, ginger, nutmeg and cloves in a small bowl with a whisk. Set aside.
• Beat the sugar, brown sugar, butter, vanilla and egg in a large bowl at medium speed of a mixer until well blended (about 2 minutes).
• Add flour mixture to the sugar mixture alternately with milk, beginning and ending with flour mixture.
• Stir in cranberries, raisins and pecans.
• Spoon batter into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with lid (also coated with cooking spray) and secure tightly. Place mold on a shallow rack in a stockpot; add enough hot water to come halfway up sides of mold. Cover and steam over medium-low heat for 2 1/2 hours or until a wooden pick inserted in the center of the pudding comes out almost clean, adding additional water as needed.
• Cool on wire rack for 10 minutes.
• Invert mold onto a platter and slice pudding. Serve pudding warm with Orange Marmalade Sauce (recipe below).
• Sauce Recipe: Combine low-fat milk, sugar, cornstarch and egg in the top of a double boiler; stir well with a whisk.
• Cook over simmering water until thick (about 6 minutes); stirring constantly.
• Remove from heat and stir in marmalade, butter, orange rind and vanilla. Serve warm over the pudding.

STEAMED CRANBERRY-MOLASSES PUDDING

Steps:

• In a large bowl, combine the flour, baking soda and baking powder. Combine molasses and water; stir into dry ingredients. Fold in cranberries. Pour into a well-greased 4-cup pudding mold; cover., Place mold on a rack in a deep stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a toothpick inserted in the center comes out clean, adding water to pan as needed. Let stand for 5 minutes before removing from mold. , In a small saucepan, melt butter; stir in sugar and cream. Cook and stir over medium heat for 3-5 minutes or until heated through. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce. ,

STEAMED CRANBERRY PUDDING WITH HARD SAUCE

Steps:

• In a bowl, cream shortening and sugar; beat in eggs and molasses. Combine dry ingredients; stir into creamed mixture and mix well. Fold in the cranberries. Pour into a well-greased and floured 6-cup heat-proof mold. Cover tightly with a double layer of foil. Place on a rack in a stockpot. Fill stockpot with boiling water to a depth of 1 in.; cover stockpot and boil gently. Replace water as needed. , Steam about 3 hours or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before unmolding. Let pudding cool 30 minutes before slicing. , For hard sauce, combine sugar, butter and cream in a saucepan; cook and stir over medium heat until smooth. Remove from the heat; stir in vanilla. Serve pudding and sauce warm.

CRANBERRY BREAD PUDDING AND AMARETTO SAUCE

Steps:

• BREAD PUDDING: In a large mixing bowl, place eggs, milk, sugar, vanilla and Amaretto. Mix thoroughly. Add bread and cranberries and toss in the liquid. Set it aside to soak (10-15 minutes).
• Preheat oven to 350°F Grease muffin tin with butter. Fill the miffin cups and place on the middle rack of the oven.
• Bake in the oven for approximately 25-30 minutes, or until the center is firm. Insert a skewer into the center to test. If it comes out wet, keep baking.
• While bread pudding is in the oven, prepare Amaretto sauce.
• AMARETTO SAUCE:.
• In a pan, melt butter over medium heat. Add sugar. When the sugar has dissolved and begins to caramelize add the cream and bring to a simmer. Stir occasionally, until the sauce begins to thicken.
• Add in toasted almonds and the Amaretto. Remove from heat. Drizzle the warm sauce over the bread pudding.

STEAMED CRANBERRY PUDDING WITH HOMEMADE VANILLA SAUCE

Steps:

• Grease a 2-quart metal pudding mold well or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
• Sift flour into a bowl and dredge cranberries in flour mixture.
• Dissolve baking soda in hot water; stir in molasses and allow to foam up. Add to the flour and cranberry mixture and stir until well blended. Spoon into the prepared mold; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
• Place into a deep saucepan and fill with water up to about the halfway mark on the mold. Cover the saucepan and place over high heat; bring water to a boil. Reduce heat and simmer until pudding is firm and a toothpick inserted into the pudding comes out clean, 1 to 1 1/2 hours. Remove from the water and allow to cool.
• Invert pudding onto a pie plate and carefully remove from the mold before it cools.
• While the pudding is cooling, combine sugar, butter, cream, and vanilla in a saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened, making sure it doesn't boil over, about 5 minutes. Serve warm sauce over the pudding.

CRANBERRY PUDDING

Steps:

• Cut the cranberries in half. Place them in a colander and rinse out the seeds.
• In a large bowl, combine 2 2/3 cup flour, 2 teaspoons baking soda, 2 teaspoons baking powder, and a pinch salt. Gradually mix in 1 cup dark molasses and 1 cup warm water. Fold in the cranberries.
• Grease the round pan well. Pour the cranberry mixture into the pan.
• Fill the steamer with water, and place the pan in the steamer. If you don't have a steamer, take a large stock pot and place something in the bottom to elevate the cake pan, like a trivet, cookie cutter, empty tuna can, or folded dish towel. Then place the pan on top and fill the pot with water about half-way up the side of the pan.
• Bring the water to a boil, and steam for about 2 1/2 hours, checking the water level periodically (around every 30 minutes or so) and refilling as needed. The pudding is done when you can insert a toothpick into the center and it comes out clean. Allow the pudding to cool (the pudding can also be made in advance and kept on the counter or in the fridge until ready to serve).
• When ready to serve, make the butter sauce: in a saucepan over low heat, melt 1/2 cup butter, stirring often. Stir in 1/2 cup half-and-half and 1 cup sugar, then add 1/2 teaspoon vanilla. To serve, cut the pudding into pieces and drizzle with butter sauce.

CRANBERRY PUDDING WITH HOT BUTTER SAUCE

Steps:

• Cream butter,sugar and eggs.
• Sift dry ingredients together and add alternately with milk to creamed mixture.
• Add nuts and cranberries.
• Bake cake in moderate oven (about 350) in a 9x13 inch pan for about 30 minutes or until it springs back when touched.
• Serve small pieces with hot butter sauce.
• Hot Butter Sauce: Combine ingredients and bring to a boil over moderate heat,stirring constantly.
• Let bubble one minute.
• Add cream (not whipped).
• Reheat but do not boil.
• Add flavoring.

STEAMED CRANBERRY PUDDING WITH VANILLA SAUCE

Steps:

• In a bowl, combine all pudding ingredients in order given. Pour into a well-greased 4-cup pudding mold. Place in a stockpot on a rack. Fill stockpot with boiling water to 1-in. depth; cover stockpot and boil gently. Replace water as needed. Steam about 1 hour or until pudding tests done. Let stand 5 minutes before unmolding. , Meanwhile, for sauce, combine sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for about 1 minute. Remove from heat and stir in vanilla. Serve pudding and sauce warm.

ULTIMATE CRANBERRY PUDDING CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.