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Steamed Cranberry Pudding
Cookbook Williams Sonoma
Category Name Dessert
Servings 8
Serving Size
Yield 0 Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions
1 1/2 Cup(s) coarsely chopped

fresh cranberries
3 Tablespoon(s) granulated sugar
1 1/2 Cup(s) unbleached

all-purpose flour
1 1/4 Teaspoon(s) baking powder
1/2 Teaspoon(s) baking soda
1/4 Teaspoon(s) salt
4 Tablespoon(s) room temperature unsalted butter
1/2 Cup(s) firmly packed light

brown sugar
1/4 Cup(s) unsulfured light

molasses
2 Teaspoon(s) minced orange zest
1/3 Cup(s) buttermilk
1 Each as needed Boiling water
1 recipe see related recipe Rum-Brandy Ice

Cream

Method

Generously butter the inside of a decorative 2-quart steamed-pudding mold, including

the lid. Make sure that the bottom of the mold is especially well buttered. Dust the

mold and lid with granulated sugar, shaking out the excess.



In a medium bowl, combine the cranberries and granulated sugar and let stand while

preparing the batter.



Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and

salt.



In a large bowl, whisk together the butter, brown sugar, molasses and orange zest.

Stir in the flour mixture and the buttermilk and mix well. Fold in the cranberries and

any juices from the bowl. Spoon the mixture into the prepared mold and cover with the

lid.


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