Cooking Index - Cooking Recipes & IdeasCranberry And Pumpkin Steamed Pudding Recipe - Cooking Index

Cranberry And Pumpkin Steamed Pudding

Courses: Dessert
Serves: 8 people

Recipe Ingredients

6 oz 170gUnsalted butter - at room temperature
2 cups 396g / 13ozSugar
3 cups 594g / 20ozEggs (large)
3 tablespoons 45mlFresh lemon juice
2 tablespoons 30mlGrated lemon zest
1 1/2 cups 355mlPumpkin puree
2 1/4 cups 140g / 4.9ozFlour
1 teaspoon 5mlGrated fresh ginger
1 teaspoon 5mlCinnamon
1/2 teaspoon 2.5mlGround clove
2 1/2 teaspoons 12mlBaking powder
1/2 teaspoon 2.5mlSalt
3/4 cup 69g / 2.4ozFresh cranberries - tossed with
2 tablespoons 30mlSugar
  Lightly whipped unsweetened cream
  Tangerine Caramel Sauce - see * Note

Recipe Instructions

* Note: See the "Tangerine Caramel Sauce" recipe which is included in this collection.

Liberally butter inside and top of a 2-quart pudding mold with two tablespoons of butter.

Cream remaining butter and sugar with an electric mixer until light and fluffy. Beat in eggs one at a time then add the lemon juice, orange zest and the pumpkin puree.

Sift the flour, ginger, cinnamon, clove, baking powder and salt together and then gently stir into pumpkin mixture.

Place cranberries in bottom of pudding mold and then fill pudding mold with pumpkin mixture and place lid on top. Place mold in a pot large enough to hold with at least 1 inch clearance all around. Fill pot half way up sides of mold with boiling water. Cover pot and slowly simmer for 2 hours or until a toothpick inserted in the middle of mold comes out clean. Check pot occasionally to make sure water is barely simmering. Cool pudding in mold to room temperature before unmolding.

Slice and serve with unsweetened whipped cream and warm Tangerine Caramel Sauce.

This recipe yields 8 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9742 broadcast 11-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.