Apple Cranberry Pudding Recipes

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.

CRANBERRY PUDDING

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.

APPLE CRANBERRY BREAD PUDDING

Steps:

• Place bread and 2 cups sugar in mixing bowl.
• Pour milk over and mix well.
• Allow bread to soak up milk for about an hour.
• In a saucepan, combine 1 cup sugar and cranberries.
• Cover with water and simmer for 30 minutes.
• Set aside to cool.
• Whisk together eggs, cinnamon, nutmeg, vanilla, rum and melted butter.
• Pour over bread cubes.
• Stir in apples, drained of their cooking liquid and the walnuts and cranberries.
• Pour entire mixture into baking dish and bake at 350 degrees for 30 minutes or until pudding is puffed and golden.
• Cool slightly, cut into squares and serve with lemon sauce recipe#74942.

MAIDA HEATTER'S APPLE CRANBERRY PUDDING

Steps:

• Adjust rack to middle of oven and preheat oven to 325 degrees. Butter a shallow ovenproof baking dish with about a two-quart capacity (11 by 8 by 1 3/4 or 2 inches). Set aside.
• Place cranberries in bowl of cold water to wash, pick over them, and drain on a towel. Let stand.
• Peel, quarter and core apples. Cut each piece into one-half-inch chunks. In bowl mix cranberries with apples, pecans and sugar. Turn into baking dish and smooth top.
• In small bowl of an electric mixer beat eggs to mix. Beat in sugar then add flour and melted butter at the same time and beat until smooth. Pour batter evenly over bottom layer.
• Bake for about 50 minutes until top is golden and toothpick inserted into center comes out clean. Serve hot, warm or at room temperature, preferably with vanilla ice cream.

APPLE CRANBERRY PUDDING

Steps:

• Preheat oven to 350F.
• Peel, quarter, core and slice the apples.
• Put them in a saucepan with the brown sugar, cinnamon and cranberries bring to the boil and simmer for 1 to 2 minutes.
• Pour this mixture into a greased ovenproof dish, 3 inch deep, 9 inch diameter, (the dish needs to be deep to avoid fruit bubbling out during baking).
• Cream the butter and sugar until light and fluffy.
• Add the beaten eggs a little at the time and incorporating them well before adding more egg.
• Fold in the ground almonds.
• Spoon this almond cake mix on top of the apple-cranberry mixture in the dish and even it out a little bit.
• Put the dish in the oven and bake for 45 to 55 minutes.

APPLE CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.
• Place cubed brioche in the baking dish. Set aside.
• In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.
• In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla. Pour custard over bread. Allow to saturate for a few minutes.
• Bake for 40 minutes until pudding sets. Serve with whipped cream.
• Place a medium bowl in the freezer for 1 hour before whipping cream.
• Add heavy cream to chilled bowl and whip with a hand mixer. Add liqueur and powdered sugar and combine well.

APPLE BREAD PUDDING WITH CRANBERRIES

Steps:

• Peel, core and cut the apple in wedges and than in thin slices, sprinkle and mix with lemon juice and cinnamon. Heat up butter in a shallow pan over medium heat and sauté apple for 2-3 minutes to soften. Set aside.
• In a large bowl, whisk the eggs and honey granules until well combined. Whisk in the half-and-half, orange zest, and vanilla. Add the bread cubes and cranberries and mix well. Let stand for 15 minutes so the bread can soak up the custard then add the cooled down apples.
• Preheat oven to 325. Put your mixture into a buttered souffle pan. Place souffle pan into a roasting pan. Place both pans into the oven and fill the roasting pan with boiling water 1/2 way up the outside of the souffle pan. Bake for about 1 hour.

APPLE-CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.