This is one of the strangest but most delicious cranberry desserts I've ever made. The pudding is more like an English pudding, which is actually a very dense and moist cake. The spices are heavenly and the butter-orange sauce...I don't have the words. It's a perfect blend of sweet buttery creaminess on the tart spicy cranberries.
Steamed Cranberry Pudding with Creamy Butter-Orange Sauce
Recipe from the All American Dessert Book
Pictures by Kelly
2 1/4 cups fresh (or frozen, partially thawed) cranberries, coarsely chopped
1/2 cup sugar, divided
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 teaspoon finely grated orange zest
1/3 cup orange juice
1/4 cup molasses
3 tablespoon unsalted butter, melted
- Generously grease pudding mold, deep 8-9 inch cake pan or similar ring mold. Set out a deep pot or pan that is large enough to hold the mold. Place a wire rack (or some other method to keep the pan out of the water in the pot) in the pot bottom.
- In a medium bowl, stir together the cranberries, 3 tablespoons of the sugar. Set aside. In a large bowl, stir together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a small bowl, stir together the orange zest, orange juice, molasses, and remaining 5 tablespoons sugar until the sugar dissolves. Add the molasses mixture and butter to the dry ingredients, stirring just until evenly incorporated. Add the cranberries and stir.
- Spoon the batter into the baking pan and cover tightly with a lid or aluminum foil.
- Add 3/4 inch of hot water to the pot. Set the baking pan in the pot (but not touching the water), cover the pot, and bring the water to a simmer on medium-high heat. Lower the heat and simmer (checking occasionally to replenish the water) 1 1/2 to 2 hours, or until a wooden skewer inserted in the thickest part of the pudding comes out clean.
- Transfer the pudding to a wire rack and let cool about 30 minutes. Serve with orange butter sauce.
2/3 cup sugar
2/3 cup heavy whipping cream
8 tablespoons unsalted butter, cut into chunks
2 tablespoons light corn syrup
generous 1/4 teaspoon finely grated orange zest
1 teaspoon vanilla extract
- In a heavy saucepan, stir together the sugar, cream, butter, corn syrup, and orange zest. Cook over medium heat, stirring, until the sugar completely dissolves and the butter melts. Bring to a boil and boil gently, stirring occasionally, for 2 minutes. Remove from the heat. Stir in the vanilla.