Martha Stewart’s Cranberry Steamed Pudding ๐ฎ
Overview:
- Preparation Time: 20 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours and 20 minutes
- Servings: 8-10 servings
- Category: Dessert
- Keywords: Winter, Christmas, Thanksgiving, Weeknight, Less than 4 hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 12 | Fresh Cranberries |
| 3/4 | Cup Frozen Cranberries |
| 1/4 | Cup Sugar |
| 2 | Tablespoons Kirsch |
| 1 | Cinnamon Stick |
| 1 1/2 | Cups All-Purpose Flour |
| 1 1/2 | Teaspoons Baking Powder |
| 1 | Pinch of Salt |
| 8 | Tablespoons Unsalted Butter |
| 1 | Cup Dark Brown Sugar |
| 2 | Large Eggs |
| 1 | Teaspoon Pure Vanilla Extract |
| 1 | Cup Milk |
| 1 | Cup Dried Cranberries |
| 1 | Cup Heavy Cream |
| 1 | Tablespoon Confectioners’ Sugar |
Instructions:
-
Prepare the Pudding Mold:
- Generously butter a 7 1/2-cup steam-pudding mold.
-
Prepare the Cranberry Mixture:
- In a large saucepan, combine fresh cranberries, frozen cranberries, sugar, 1/4 cup kirsch, and cinnamon stick.
- Bring to a boil over medium-high heat, then reduce to medium and simmer uncovered for 10 to 12 minutes until the cranberries break down and the mixture thickens.
- Remove from heat, discard the cinnamon stick, and let cool.
-
-
Prepare the Hot-Water Bath:
- Fill a large pot one-third full with water and bring to a boil.
- Reduce heat to low and keep at a simmer until the pudding is ready to cook.
-
Mix Dry Ingredients:
- In a medium bowl, sift together all-purpose flour, baking powder, and salt.
-
Prepare the Batter:
- In the bowl of an electric mixer fitted with the paddle attachment, beat unsalted butter and dark brown sugar until light and creamy.
- Add eggs one at a time, then vanilla, mixing until completely blended.
- Alternately add the dry ingredients and milk to the egg mixture in three additions, blending well after each addition.
- Mix in dried cranberries and the cooled cranberry mixture until well blended.
-
Assemble and Steam the Pudding:
- Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the buttered pudding mold.
- Pour the batter into the mold, leaving 1/2 inch space from the top.
- Cover the mold tightly with its lid or use parchment paper and aluminum foil secured with a rubber band.
- Place the mold in the water bath, ensuring the water comes halfway up the sides of the mold.
- Cover the water bath and simmer the pudding for about 2 hours and 20 minutes until set.
-
Prepare the Kirsch-Flavored Whipped Cream:
- While the pudding is cooking, pour heavy cream into the bowl of an electric mixer fitted with the whisk attachment.
- Add the remaining 2 tablespoons of kirsch and sifted confectioners’ sugar.
- Whip on high speed until stiff peaks form.
-
Serve:
- Remove the pudding mold from the water bath and let cool for 15 minutes on a wire rack.
- Unmold the pudding onto a serving platter.
- Serve slices of the cranberry steamed pudding with dollops of kirsch-flavored whipped cream.
Tips:
- Ensure the pudding mold has a tight-fitting lid or improvise with parchment paper and foil to seal it well during steaming.
- Keep a kettle of hot water on hand to refill the pot if the water level decreases during steaming.
- Do not allow the pudding to cool for too long after steaming, as it may become challenging to remove from the mold.
- For an extra festive touch, garnish the pudding with fresh cranberries and a dusting of confectioners’ sugar before serving.
- This pudding can be made ahead and reheated before serving. Simply steam it again for a few minutes until heated through.
