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LOCATION: Recipes >> Pressure Cooker >> Cranberry Pudding 01

Print this Recipe    Cranberry Pudding 01


1/2 t oil and 2 t. flour for preparing a 1-quart bundt
pan or heatproof casserole
3/4 c whole wheat pastry flour
1/2 c unbleached white flour
1 t baking soda
2 t finely minced or grated orange zest
3/4 t ground cinnamon
1/4 t ground cloves
1/8 t sea salt
2 c coarsely chopped fresh or frozen (and defrosted) cranberries
1/2 c coarsely chopped walnuts
1/2 c orange juice
1/2 c maple syrup
Boiling water

Pick out a pot to use as the steamer. Make sure that your bundt
pan or casserole will comfortably fit inside. About 1/2 to 1 inch
clearance on the sides is helpful.

Oil and flour the bundt pan.

In a bowl, combine the flours, baking soda, orange peel, cinnamon,
cloves, salt, cranberries, and walnuts. In a measuring cup, combine
the orange juice and maple syrup. Stir the liquid into the dry
ingredients just until all of the flour is absorbed.

Transfer the mixture into the prepared pan. Wrap tightly with two
sheets of aluminum foil crisscrossed on the top. Make sure the
seal is tight.

Place a rack or trivet in the bottom of the cooker. Lower the
pudding into the cooker with the aid of a foil strip. Another
method: put the bundt pan into a string bag and lower into the
pot. Keep the handles on the top for easy removal. Add enough
boiling water to reach halfway up the sides of the pot.

Steam until the pudding is set, about 75 to 90 minutes.

Remove the bundt pan from the cooker. Remove the top foil, and
run a knife around the edges. Then turn pan over onto a platter
and unmold. Or just serve in spoonfuls.

Serve warm.

Presure cooker variation: Put the pudding in the cooker as above.
Lock the lid in place and over high heat bring to high pressure.
Lower the heat just enough to maintain high pressure and cook for
25 minutes. Turn off the heat and allow the pressure to come down
naturally for 15 minutes. Remove the lid safely.


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