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.
CRANBERRY SEMOLINA PUDDING
Cranberry-filled semolina puddings are served with cranberry coulis and candied orange zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8 individual puddings or 1 large pudding
Number Of Ingredients 10
Steps:
- Butter eight 4-ounce ramekins or one 7-cup pudding mold or bowl; set aside.
- In a medium saucepan set over medium heat, bring milk to a boil. Add vanilla bean and seed scrapings, orange zest, and sugar. Remove pan from heat, and cover. Let stand 30 minutes. Discard vanilla bean.
- Return mixture to a boil over medium heat. Stir in couscous. Return mixture to a simmer, and cook 10 minutes. Remove pan from heat, and cover. Set aside until couscous absorbs all liquid, about 15 minutes.
- Heat oven to 350 degrees. Add egg yolks, baking soda, and cranberries into couscous; stir to combine. Divide batter among ramekins, and place them in a roasting pan. Transfer the pan to the oven and pour boiling water into roasting pan so it comes halfway up sides of ramekins.
- Bake until puddings are set, 35 to 40 minutes. Add more boiling water to pan as necessary to maintain water level. Set aside to cool slightly.
- When ready to serve, invert puddings onto serving plates. Top with cranberry coulis, and garnish with candied orange zest.
CRANBERRY COULIS
Use this fruit sauce when making our Gingerbread Semifreddo.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 2/3 cups
Number Of Ingredients 4
Steps:
- In a small saucepan, combine all ingredients with 1 1/2 cups water; bring to a boil. Reduce heat to medium low; cook until cranberries have burst, 8 to 10 minutes. Remove and discard orange peel and cinnamon stick.
- Pass mixture through a food mill, then through a fine sieve to remove all seeds; cool.
CRANBERRY PUDDING
This recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 262 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 224mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
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