STEAMED CRANBERRY PUDDING

STEAMED CRANBERRY PUDDING image

Categories Fruit

Yield 6-8 servings

Number Of Ingredients 11

1-1/2 C coarsely chopped fresh cranberries
3 T granulated sugar
1-1/2 C unbleached all-purpose flour
1-1/4 t baking powder
1/2 t baking soda
1/4 t salt
4 T unsalted butter at room temperature
1/2 C firmly packed light brown sugar
1/4 C unsulfured molasses
2 t minced orange zest
1/3 C buttermilk

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.