Cranberry Semolina Pudding Recipes

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 SEMOLINA PUDDING

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.

MARTHA STEWART'S CRANBERRY STEAMED PUDDING

Steps:

• Steam your pudding in a deep pot with a tight-fitting lid, so that the steam has room to circulate.
• Keep a kettle of hot water on hand to refill the pot if necessary.
• Do not allow the pudding to cool much longer than fifteen minutes, or you may have trouble removing it from the mold.
• Generously butter a 7 1/2-cup steam-pudding mold, and set aside.
• In a large saucepan, combine cranberries, sugar, 1/4 cup kirsch, and cinnamon stick.
• Set over medium-high heat, and bring to a boil.
• Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens.
• Remove from heat, discard cinnamon stick, and cool.
• Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside.
• Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water.
• Set over high heat, and bring to a boil.
• Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.
• In a medium bowl, sift together flour, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy, about four minutes.
• Add eggs one at a time, then vanilla, mixing until completely blended.
• In three additions, alternate adding the dry ingredients and milk to the egg mixture, beginning and ending with the dry ingredients and blending well after each addition.
• Add dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended.
• Pour batter into pudding mold to within 1/2 an inch of the top, and cover mold tightly with its lid (if the mold doesn't have a lid, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band).
• Submerge a folded dish towel or a round sack onto the bottom of the large water-bath pot.
• Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold.
• Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes, or until pudding has set and a knife inserted into the center comes out clean.
• Remove pudding mold from the water bath and cool 15 minutes on a wire rack.
• Meanwhile, pour cream into the bowl of an electric mixer fitted with the whisk attachment.
• Add the remaining 2 tablespoons kirsch and sifted confectioners’ sugar.
• Whip on high speed until stiff peaks form, about 45 seconds to 1 minute.
• Unmold pudding onto a serving platter.
• Serve with kirsch-flavored whipped cream.

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 WITH BUTTER SAUCE

Steps:

• To prepare pudding, butter a 6-cup soufflé dish. Set aside a large pot with a lid that will hold a water bath.
• 2. Place cranberries in a medium saucepan. Cover with water. Cover and cook over medium heat until cranberries begin to burst and water is absorbed, about 15 minutes.
• 3. Beat together egg, sugar and molasses. Combine baking soda and 1/3 cup hot water; stir well. Add to egg mixture. Combine salt and flour; add to egg mixture. Do not overmix. Stir in cranberries.
• 4. Pour batter into prepared soufflé dish. Cover with foil. Place dish in the large pot. Add several inches of water. Cover pot and bring water to a boil. Reduce heat, cover and simmer 70 to 90 minutes, until firm. Unmold onto a serving platter.
• 5. To prepare sauce, combine all ingredients in a saucepan. Cook over low heat until thickened, about 30 minutes, stirring occasionally. Place warm sauce in a bowl or pitcher to pass with the pudding.

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.