Cranberry pudding question (630 views)

I've never made this, and don't know if it's what you are looking for, but I had them saved in MC.

* Exported from MasterCook *

Baked Cranberry Pudding

Recipe By :Taste of Home Magazine, Dec/Jan '94, p. 32
Serving Size : 8 Preparation Time :0:00
Categories : *Desserts Chocolate
Fruit Pudding

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
2 eggs -- separated
1/2 cup whipping cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
3 tablespoons grated orange peel
1 teaspoon baking powder
1/2 teaspoon cream of tartar -- divided
1/8 teaspoon salt
3 cups coarsely chopped cranberries
***TOPPING***
1 cup sugar
1/2 cup orange juice
2 1/2 cups whole cranberries
sweetened whipped cream -- optional

In a bowl, combine brown sugar and egg yolks. Add whipping cream, vanilla, cinnamon and nutmeg; set aside. In a large bowl, combine flour, orange peel, baking powder, 1/4 tsp. cream of tartar and salt. Stir in chopped cranberries and completely coat them.

Add brown sugar mixture and butter; mix well (Batter will be very stiff). Beat egg whites until foamy. add remaining cream of tartar; beat until soft peaks form. Fold into batter. Pour into a greased 9" Springform pan.

Bake at 350F for 45-50 minutes or until toothpick inserted near center comes out clean.

Meanwhile, for topping, bring sugar and orange juice to a boil in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer for 6-8 minutes or until berries begin to burst. Remove from heat and cover.

When pudding tests done, place Springform pan on a jelly roll pan. Spoon warm cranberry sauce evenly over top. Return to the oven for 10 minutes.

Cool for 10 minutes before removing sides of Springform pan. Cool at least 1 hour or overnight. Before serving, reheat at 350 F. for 10 minutes. Serve with whipped cream, if desired.

Yield : 8-10 servings.

Submitted by: Lucy Meyring, Walden, Colorado "This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm, topped with shipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch."






* Exported from MasterCook *

Cranberry Pudding

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : *Desserts Chocolate
Pudding

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup brown sugar
1/2 cup bread crumbs
2/3 cup finely chopped suet
1 cup chopped cranberries
1 egg
1/3 cup milk

Mix ingredients in the order given.

Turn into greased mold, cover with waxed paper and steam 2 hours.


* Exported from MasterCook *

Steamed Cranberry Pudding

Recipe By :David Rosengarten
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Puddings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butter -- for baking pan
Flour -- for baking pan
3 3/4 cups Fresh cranberries
1/2 cup Ground, blanched almonds
1 cup Sugar -- 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
1 pinch Salt
1 cup Cranberries

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.
This recipe yields ?? servings.

Recipe Source:
TASTE with David Rosengarten
Adapted from GOURMET'S BEST DESSERTS
From the TV FOOD NETWORK - (Show # TS-1G34 broadcast 11-26-1997)


Suggested Wine: Suggested drink: Mulled wine