Cranberry Fruit Pudding Recipes

STEAMED CRANBERRY PUDDING

Steps:

• Grease 1 1/2-quart metal mold or casserole; set aside.
• Combine all pudding ingredients except 1/4 cup flour and cranberries in bowl. Beat at medium speed until well mixed.
• Toss together 1/4 cup flour and cranberries in another bowl. Stir cranberry mixture into pudding batter. Pour into prepared dish. Cover tightly with aluminum foil.
• Place rack in Dutch oven or roasting pan; add boiling water to just below rack. Place mold on rack. Cover; cook over medium heat at low boil 2 hours or until toothpick inserted in center comes out clean. (Add boiling water occasionally to keep water level just below rack.)
• Remove mold from Dutch oven; let stand 2-3 minutes. Remove aluminum foil; unmold onto large plate.
• Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, 4-5 minutes or until mixture thickens and comes to a full boil. Boil 1 minute; stir in vanilla.
• Serve pudding warm or cold with warm sauce. Cover sauce; store refrigerated.

CRANBERRY PUDDING

Steps:

• Lightly grease a 2-quart metal pudding mold or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
• Sift together the flour and salt; dredge cranberries in flour mixture.
• Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
• Add to the flour and cranberry mixture. Mix together until well blended. Spoon into prepared mold or pan; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
• Place into a deep saucepan and fill with water up to about the halfway mark on the pudding can. Cover saucepan and place over high heat. Bring water to boil, reduce heat, and simmer for 1 hour. Remove from water and allow to cool.
• Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Remove from heat and add vanilla.
• When ready to serve the pudding, invert pan or open bottom of can and push through. Slice in 1/2-inch pieces. Pour sauce over individual slices of pudding.

NANNY'S STEAMED CRANBERRY PUDDING

Steps:

• In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
• Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.
• For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.
• Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.

STEAMED CRANBERRY PUDDING

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.

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.

CRANBERRY-ORANGE AND ALMOND PUDDING

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.
• Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.
• Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.

BAKED CRANBERRY PUDDING

Steps:

• 1. Preheat oven to 375^. Lightly grease or spray a 9 inch square baking pan. Set aside. Cranberry Pudding: Wash and drain cranberries, removing any stems; cut in half.
• 2. In a large bowl, sift the 5 dry ingredients. Add milk and butter; stir until smooth. Gently fold in the cranberries and orange peel into the batter. Pour into the prepared baking dish. Bake for 30 to 35 minutes, or until top springs back when pressed with finger. Cut into squares. Serve hot with the cinnamon sauce.
• 3. Cinnamon Sauce: In a 1 1/2 quart saucepan, mix sugar and cornstarch and salt to blend. Gradually stir in boiling water. Bring mixture to boiling, stirring constantly; let boil for 5 minutes. Remove from heat . Stir in remaining ingredients,until blended. Serve hot, over cranberry pudding. Makes 2 1/3 cups of sauce.
• 4. This sauce is great on other desserts too and drizzled over apple pie or ice cream or salads.

CRANBERRY QUEEN OF PUDDINGS

Steps:

• First, pour the milk into a saucepan and bring to the boil then remove it from the heat and stir in the butter, breadcrumbs, 40g sugar and lemon zest. Leave it on one side for about 20 minutes to allow the breadcrumbs to swell. Now separate the eggs, lightly beat the yolks and add them to the cooled breadcrumb mixture. Pour it all into the dish and spread it out evenly. Bake in the centre of the oven for 30-40 minutes, or until it's set in the centre. While that's happening put all the cranberry compote ingredients into a medium saucepan, bring up to a gentle simmer and then, keeping the heat low, let it gently cook for about 25 minutes, or until nearly all the juice has evaporated. When the pudding comes out of the oven carefully spoon and spread the cranberry mixture all over. Next, using an electric hand whisk, beat the egg whites in a large, scrupulously clean bowl until stiff, then whisk in the remainder of the caster sugar and spoon this meringue mixture over to the pudding. Finally, sprinkle the teaspoon of caster sugar all over it and bake for a further 18-20 minutes, or until the topping is golden brown.