Title: Steamed Cranberry Pudding
Categories: Taste1
Yield: 1 servings

Butter; for baking pan
Flour; for baking pan
3 3/4 c Fresh cranberries
1/2 c Ground; blanched almonds
1 c Sugar; plus
2 tb Sugar
3 tb Flour
2 tb Orange zest
1 tb Minced fresh ginger
1 ts Ground cinnamon
1/4 ts Allspice
3 c Fine bread crumbs
1 1/2 Sticks Butter; melted and
-cooled
2/3 c Milk
3 lg Eggs; beaten lightly
1 tb Double-acting baking powder
1/2 ts Salt
3/4 c Sugar
=== FOR THE GLAZE ===
1 c Cranberry juice
1 c Sugar
1 pn Salt
1 c Cranberries

Butter a 2-quart steamed pudding mold and line it with wax paper and then
butter and flour the paper. In a food processor coarsely chop cranberries.
Transfer to a bowl and add almonds, sugar, flour, orange zest, ginger,
cinnamon and allspice and combine. In another bowl mix bread crumbs, melted
butter, milk, eggs, baking powder, sugar and salt. Combine the bread crumb
mixture with the cranberry mixture. Spoon the batter into the prepared
mold, a little at a time, tapping the mold as it is filled to eliminate any
air bubbles. Cover the mold tightly with a lid and tie with a towel wrung
out in cold water and floured. Tie a knot at the top of the towel to
facilitate removal of the mold from the kettle. Set a rack in the bottom of
a kettle and add enough simmering water to reach 3 inches up the sides of
the mold. Transfer the mold to the kettle. Keep the water at a brisk but
not a rolling boil on the stove top. Cover the kettle with a lid. Steam the
pudding for 2 hours, checking occasionally to make certain the water
remains at a boil, adding more water throughout the cooking process as
necessary. To test for doneness, insert a skewer in the center of the
pudding. It should come out with crumbs adhering to it. Return the lid to
the mold and transfer it to a rack. The pudding will stay warm in the mold,
covered, for several hours. To make the glaze, combine cranberry juice,
sugar and salt in a saucepan. Simmer the juice, stirring, until the sugar
has dissolved. Bring the mixture to a boil and swirl gently until a candy
thermometer reads 250 degrees. Add whole cranberries and remove the pan
from the heat. Let the glaze cool and then chill it, covered, until ready
to serve. To serve, unmold the pudding onto a serving plate and pour the
cranberry glaze over it. This recipe yields ?? servings.

Recipe Source: TASTE with David Rosengarten Adapted from GOURMET'S BEST
DESSERTS From the TV FOOD NETWORK - (Show # TS-1G34 broadcast 11-26-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

03-27-1998

Suggested Wine: Suggested drink: Mulled wine

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.