LOCATION: Recipes >> Desserts Pudding >> Cranberry Pudding 05
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Cranberry Pudding 05
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Steamed Cranberry Pudding with Grand Marnier Sauce
Yield: 6 servings
1 cup cranberries
3/4 cup sugar
1/2 cup butter
2 eggs
1 Tbsp grated orange zest
1 1/2 cups flour
1 1/2 tsp baking powder
pinch salt
2 Tbsp milk
1/2 cup packed brown sugar
2 Tbsp cornstarch
1/4 tsp salt
1 1/2 cups water
2 Tbsp butter
3 Tbsp Grand Marnier or other orange liqueur
Chop berries coarsely, (cut each into 3-4 peices). Toss with 1/4
cup of the sugar; set aside. In bowl, cream together butter and
remaining sugar. Beat in eggs, one at a time, add orange rind.
Combine flour, baking powder, and salt; add alternatively with milk
to creamed mixture. Stir in cranberries.
Turn batter into buttered 6 cup pudding mold or heavy bowl. Cover
tightly with lid or heavy foil. Place in steamer or large saucepan;
add boiling water to come halfway sides of mold. Cover tightly
and steam, adding more water to retain level, for 1 1/2 hours or
until tester inserted in centre comes out clean.
In a small heavy saucepan, combine sugar, cornstarch, and salt;
stir in water. Bring to boil, stirring constantly; boil gently for
2 minutes. Stir in butter and liqueur. (sauce may be kept warm,
covered over low heat) Serve spooned over pudding or pass separately.
NOTE: Undiluted frozen orange juice concentrate may be substituted
for the orange liqueur.
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