CRANBERRY PUDDING
This recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 262 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 224mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
ENGLISH PUDDING WITH CRANBERRIES, FIGS AND BROWN SUGAR HARD SAUCE
Steps:
- Generously butter 2 1/2-quart charlotte mold, pudding mold or thick heatproof glass bowl. Sift flour, cinnamon, ginger, baking powder, salt, cloves and nutmeg into large mixing bowl. Add all dried fruit and toss to coat. Mix in crumbs. Whisk brown sugar, eggs, butter, maple syrup, liqueur, rum, grated tangerine peel and vanilla in medium bowl to blend. Pour over dry ingredients and stir until well combined (batter will be thick).
- Spoon batter into prepared mold. Smooth top. Cover mold tightly with double thickness of foil. Place rack in large pot. Set pudding on rack. Pour enough hot water into pot to come halfway up sides of mold. Cover pot. Bring water to simmer over medium-low heat. Steam pudding until wooden skewer inserted into center comes out clean, adding more boiling water to pot as necessary, about 5 hours.
- Transfer mold to cooling rack; uncover and cool 30 minutes. (Can be made up to 2 months ahead. Remove pudding from mold; cool completely. Wrap tightly in plastic and refrigerate. To reheat pudding, unwrap and return to buttered mold; cover. Place mold on rack in large pot. Pour enough hot water into pot to come halfway up sides of mold. Cover pot; steam pudding over medium-low heat until heated through, about 1 hour. Transfer to cooling rack. Let stand 30 minutes.)
- Turn warm pudding out onto platter. Garnish with tangerine peel twists and fresh cranberries, if desired. Serve with Brown Sugar Hard Sauce.
ENGLISH PUDDING
Provided by Food Network
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months.
- To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
- Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.
STEAMED CRANBERRY PUDDING
Easy to make, and delicious to eat using just a few ingredients. This steamed pudding is traditional at Christmas - served with Hard Sauce.
Provided by Jane Walker
Categories World Cuisine Recipes European UK and Ireland English
Time 1h50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 553.1 calories, Carbohydrate 84.8 g, Cholesterol 67.8 mg, Fat 23.1 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 14.3 g, Sodium 440.7 mg, Sugar 52.2 g
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