Steamed Cranberry Molasses Pudding Food

STEAMED CRANBERRY PUDDING

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.

TRADITIONAL NEWFOUNDLAND STEAMED MOLASSES PUDDING

Steps:

• Traditional Newfoundland Steamed Molasses Pudding Beat egg and add molasses, then dissolve baking soda in water and stir into mixture. Stuff together flour, ground clove and salt, fold into mixture. In a small bowl add raisins or currants, and toss in 1/4 cup flour, this will help keep them from sinking to the bottom while steaming. Fold the raisins into mixture, then add oil, continue mixing until combine. Grease a pudding mold or mold of choice, pour batter into mold and cover. Place in a boiler with 1/4 of water, start to boil and add pudding mold inside. Let steam for 1 1/2 hours then remove and serve with a hot sauce and thick cream, or jigs dinner with gravy. WHITE CREAM SAUCE: -2 tbsp butter to margarine -1/2 cup warm water 1/8 tsp nutmeg Orange Zest -1/2 cup milk - 1/2 tsp almond extract lemon zest 1/3 cup white sugar - 2 tbsp flour or corn starch with 1/4 cup cold water ( mix in mason jar ) In a small saucepan add butter, milk, water and sugar let warm and stir occasionally. In a mason jar add flour and cold water, shack together until no lumps seen. Slowly mix in with saucepan hot mixture, until it starts to go thick. Remove from heat add almond extract, nutmeg, lemon and orange zest continue stirring. Cover put to the side for pouring over easter pudding, while hot.

STEAMED CRANBERRY PUDDING

Steps:

• Generously butter a 7 1/2-cup steam pudding mold, set aside. In a large saucepan, combine cranberries, sugar, kirsch, and cinnamon stick. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer uncovered, stirring occasionally, for 10 to 12 minutes or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool.
• Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, set aside. Meanwhile, prepare the water bath: Fill a large pot (11-by-5 1/4-inches) one-third full with water. Place over a high heat and bring to a boil. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.
• Sift together in a medium bowl the flour, baking powder, and salt. In a large bowl with an electric mixer, beat the butter and brown sugar until light and creamy, about 4 minutes. Add the eggs one at a time, mixing until completely blended. Add the vanilla.
• Add the dry ingredients alternately with the milk in three additions, beginning and ending with the dry ingredients and blending well after each addition. Add the dried cranberries and the remaining cranberry mixture to the batter and mix until well blended. Pour batter into pudding mold to within 1/2 inch of the top, cover tightly with the moldâ??s lid.
• Submerge a folded dish towel onto the bottom of the large water-bath pot or fit with a wire rack. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath and gently simmer the pudding for about 2 hours and 20 minutes or until set and a knife inserted into the center comes out clean.
• Remove pudding mold from the water bath and cool 15 minutes on a wire rack. Unmold pudding onto a serving platter. Serve with kirsch-flavored whipped cream, if desired.

NANNY'S STEAMED CRANBERRY PUDDING

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.

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 (ADAPTED FROM GOURMET'S BEST DESSERTS)

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.
• Suggested drink: Mulled wine

STEAMED CRANBERRY PUDDING

Steps:

• Generously butter the inside of a 2-quart steamed pudding mold, including the lid. Dust the mold and lid with granualted sugar, shaking out the excess. (I forgot to do this and had no ill effects.) In a bowl, combine the cranberries and granulated sugar and let stand while preparing the batter. Sift together the flour, baking powder, baking soda and salt. In a large bowl, whisk together the butter, brown sugar, molasses and orange zest. Stir in the flour mixture and the buttermilk and mix well. Fold in the cranberries and any juices from the bowl. Spoon the mixture into the prepared mold and cover with the lid. Place the mold on a wire rack inside a large, heavy pot and add boiling water to come halfway up the sides of the mold, creating a hot-water bath. Place the pot over medium-low heat, cover the pot and cook, adding more boiling water as needed to maintain the original level, until the pudding pulls away from the sides of the mold and a knife inserted at the center comes out clean, about 1-1/2 hours. Transfer the pudding mold to a wire rack. Uncover and let the pudding rest in the mold for 15 minutes. Insert onto a plate. Cut into wedges and serve warm, accompanied with Rum-Brandy Ice cream (from Bon Appetit) or vanilla ice cream.

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.

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.

STEAMED CRANBERRY PUDDING

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.

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.

CRANBERRY STEAMED PUDDING

Steps:

• Put an inch or so of water in a large soup pot with a lid. Open the collapsible vegetable steamer and place it in the pot. The water should be just touching the bottom of the steamer. Place the pot on top of the stove and preheat the water. Place the Jell-O mold on top of the vegetable steamer to be sure it fits in the pot, then remove.
• Spray the interior of the Jell-O mold generously with cooking spray.
• In a mixing bowl, stir together the molasses, water, sugar and salt.
• Stir in the flour, baking soda and cranberries.
• Spoon into the Jell-O mold and place the mold in the pot.
• Adjust the heat to the lowest simmer setting, put on the lid and simmer for one hour.
• The cranberry pudding is ready when an inserted toothpick comes out clean (test in a few spots). When you remove the lid, be careful not to drip water on the pudding.
• Remove the mold from the pan and place it on a cooling rack for at least 30 minutes.
• To release the pudding from the mold, loosen all the edges with a butter knife. Invert onto a waxed-paper-lined plate and wiggle the mold to loosen. If that doesn't work, use the butter knife to pry the pudding away from the sides of the mold in spots, then invert again.
• Slice into wedges and drizzle with brandy sauce recipe #.
• *Note: You can wrap the leftover pudding loosely in a plastic bag and kept it on the kitchen counter for three days. It kept well the whole time, but tasted better the day after made. It still is fresh, though not quite as moist as the first day.