STEAMED CRANBERRY PUDDING
Steps:
- 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.
NANNY'S STEAMED CRANBERRY PUDDING
A steamed pudding with caramel sauce and a dollop of whipped cream. My family says you can't get a dessert this delicious in any restaurant. I make it for all holiday family gatherings.
Provided by PISADL
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h20m
Yield 8
Number Of Ingredients 15
Steps:
- In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
- Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.
- For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.
- Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.
Nutrition Facts : Calories 544.9 calories, Carbohydrate 83.5 g, Cholesterol 84.2 mg, Fat 21.6 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 13.3 g, Sodium 291.6 mg, Sugar 53.7 g
STEAMED CRANBERRY-MOLASSES PUDDING
This old-fashioned dessert has been a family tradition during the holidays for years. My children say it's just not Christmas without it! -Millicent Tilly, Watertown, South Dakota
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 10
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. ,
Nutrition Facts :
STEAMED CRANBERRY PUDDING
One Christmas, my husband-a Navy chaplain for 20 years-had to spend the holiday overseas, away from our two children and me. He asked that I send him this recipe so he could have a taste of home. Steamed Cranberry Pudding has been in my file for more than 30 years. It was passed on by a fellow teacher who was retiring. Her family had long enjoyed it, using their own homemade sorghum molasses as a special ingredient. Chuck and I now live in a log home in a wooded area. We're visited regularly by armadillos, raccoons, wild pigs, deer, bobcats and other creatures. We enjoy watching them-but they make it difficult to establish a compost pile!
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine pudding ingredients. 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 and boil gently. Replace water as needed. Steam for 1 hour or until a toothpick comes out clean. Let stand for 5 minutes before removing from mold., Meanwhile, combine the sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for 1 minute. Remove from the heat; stir in vanilla. Serve sauce over warm pudding.
Nutrition Facts : Calories 454 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 616mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 2g fiber), Protein 3g protein.
STEAMED CRANBERRY PUDDING
Steps:
- Grease 1 1/2-quart metal mold or casserole; set aside.
- Combine all pudding ingredients except 1/4 cup flour and cranberries in bowl. Beat at medium speed until well mixed.
- Toss together 1/4 cup flour and cranberries in another bowl. Stir cranberry mixture into pudding batter. Pour into prepared dish. Cover tightly with aluminum foil.
- Place rack in Dutch oven or roasting pan; add boiling water to just below rack. Place mold on rack. Cover; cook over medium heat at low boil 2 hours or until toothpick inserted in center comes out clean. (Add boiling water occasionally to keep water level just below rack.)
- Remove mold from Dutch oven; let stand 2-3 minutes. Remove aluminum foil; unmold onto large plate.
- Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, 4-5 minutes or until mixture thickens and comes to a full boil. Boil 1 minute; stir in vanilla.
- Serve pudding warm or cold with warm sauce. Cover sauce; store refrigerated.
Nutrition Facts : Calories 360 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 210 milligrams, Carbohydrate 55 grams, Fiber 0 grams, Sugar grams, Protein 4 grams
STEAMED CRANBERRY PUDDING
Steps:
- Mix together, then pour into a greased tin melon mold only two-thirds full. Steam for 1 1/2 hours.
- When cooked, serve with a sauce or glaze of your choice.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 5 grams, Sodium 224 milligrams, Sugar 15 grams, TransFat 0 grams
NANNY'S STEAMED CRANBERRY PUDDING
A steamed pudding with caramel sauce and a dollop of whipped cream. My family says you can't get a dessert this delicious in any restaurant. I make it for all holiday family gatherings.
Provided by PISADL
Categories Cranberry Desserts
Time 2h20m
Yield 8
Number Of Ingredients 15
Steps:
- In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
- Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.
- For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.
- Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.
Nutrition Facts : Calories 544.9 calories, Carbohydrate 83.5 g, Cholesterol 84.2 mg, Fat 21.6 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 13.3 g, Sodium 291.6 mg, Sugar 53.7 g
CRANBERRY, MAPLE & PECAN PUDDING
Dairy-free, wheat-free and gluten-free - this Christmas pudding is moist and has a real zing. A less rich, more refreshing way to round off Christmas dinner
Provided by Good Food team
Categories Dessert, Dinner
Time 3h30m
Number Of Ingredients 15
Steps:
- Put all the ingredients for the pudding into a big bowl and stir together until well mixed. Don't be put off by the consistency of the mixture - it is quite wet. Lightly oil a 1.5 litre pudding basin. Tip the mixture into this and press down. Make a cover for the pudding basin using a double layer each of oiled greaseproof paper and aluminium foil. Make a pleat in the middle of these sheets to allow for expansion of the pudding. Press it over the top of the pudding basin and secure it well with a double piece of string. Use a little extra string to make a handle for ease of lifting in and out of the boiling water.
- Cook the pudding in a large pan with a well-fitting lid. There should be enough boiling water to come two-thirds up the sides of the basin at all times - so keep an eye on it. Cook the pudding for 3 hrs.
- To make the topping, cook the cranberries in the maple syrup until they burst open and become syrupy. Once the pudding is cooked, remove the cover and carefully tip it onto a large serving plate. Spoon the hot cranberry and maple syrup over the top and serve straight away.
Nutrition Facts : Calories 550 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CRANBERRY-CHERRY STEAMED PUDDING
A festive steamed pudding that is always the perfect ending to a holiday meal. This is my own version of Martha Stewart's Cranberry Steamed Pudding, with a few ingredient changes that I prefer.
Provided by Happyholiday
Categories Dessert
Time 2h40m
Yield 1 cake like pudding, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Butter a 7 1/2 cup steamed pudding mold and set aside. In a medium saucepan combine the cranberries, sugar, orange juice and cinnamon. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 minutes, or until cranberries break down and mixture thickens. Remove from heat and cool completely.
- Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. Reserve remaining cooked cranberry mixture for batter. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water. Set over high heat, and bring to a boil. Reduce heat to low, and keep at a simmer until pudding is ready to cook.
- In a large bowl beat together the butter and brown sugar with an electric mixer until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat well. Add the remaining cooked cranberry mixture and beat well. Stir together the flour, baking powder and salt. Alternate adding the flour mixture and the milk to the batter, beating well after each addition. By hand stir in the dried cranberries, dried cherries and pecans.
- Place a folded towel in the bottom of the water bath pot. Pour batter into prepared pudding mold to within a 1/2 inch of the top. Put cover on mold or if there is no cover, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band. Carefully place mold in water bath on towel. Water should come about half way up the sides of the mold. Cover the water bath and keep water at a simmer for 2 hours 20 minutes or until a cake tester inserted into pudding comes out clean. Watch water levels and add more hot water to water bath as needed to keep water level half way up the sides of the mold.
- Remove mold from water and cool on a wire rack. Run a knife around edge of pudding in mold to loosen. Invert onto a platter and serve warm. Alternately, pudding may be unmolded, covered with plastic and chilled overnight. Serve cold or reheat cut slices lightly in microwave before serving.
Nutrition Facts : Calories 458.4, Fat 17.4, SaturatedFat 8.7, Cholesterol 81.3, Sodium 184.3, Carbohydrate 72, Fiber 3, Sugar 48.1, Protein 5.8
STEAMED CRANBERRY PUDDING
Actually this is not y recipe it is my husbands and he really wanted me to share it with all of you I hope you enjoy
Provided by LynnL
Categories Dessert
Time 3h25m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing 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 heatproof mold.
- Cover tightly with double layer of foil.
- Place on a rack in a deep kettle.
- Fill kettle with boiling water to a depth of 1in. ; cover kettle and boil gently.
- Replace water as needed.
- Steam about 3 hours or until a toothpick inserted near the center comes out clean.
- 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.
Nutrition Facts : Calories 478.8, Fat 24.6, SaturatedFat 10.7, Cholesterol 79.1, Sodium 265.9, Carbohydrate 62.1, Fiber 1.9, Sugar 40.8, Protein 4.4
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