Time 1h50m Yield 6 Number Of Ingredients 10 Steps:
Dissolve the baking soda in the hot water. Stir in 1 tablespoon of sugar and molasses, then mix in the cranberries and flour. Pour into a greased 6 cup steamer mold. Cover the mold, and place into a steamer basket over boiling water. Cover the steaming pot. Cook over medium heat for one hour before checking, but it will take about 1 1/2 hours total. A toothpick inserted into the pudding should come out clean. Loosen the edges, and cool on a wire rack in the mold. Make the hard sauce just before serving: Heat the unsalted butter, cream, 1 cup sugar and vanilla in a small saucepan over medium heat. Cook stirring constantly until heated through and smooth.
Yield 12 servings Number Of Ingredients 17 Steps:
Grease 1 1/2-quart metal mold or casserole; set aside. Combine all pudding ingredients except 1/4 cup flour and cranberries in bowl. Beat at medium speed until well mixed. Toss together 1/4 cup flour and cranberries in another bowl. Stir cranberry mixture into pudding batter. Pour into prepared dish. Cover tightly with aluminum foil. Place rack in Dutch oven or roasting pan; add boiling water to just below rack. Place mold on rack. Cover; cook over medium heat at low boil 2 hours or until toothpick inserted in center comes out clean. (Add boiling water occasionally to keep water level just below rack.) Remove mold from Dutch oven; let stand 2-3 minutes. Remove aluminum foil; unmold onto large plate. Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, 4-5 minutes or until mixture thickens and comes to a full boil. Boil 1 minute; stir in vanilla. Serve pudding warm or cold with warm sauce. Cover sauce; store refrigerated.
Time 1h15m Yield 10 servings. Number Of Ingredients 18 Steps:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°., In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.), Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6-8 minutes. Remove from heat; cover and keep warm., When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer. , Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving., If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange zest and serve with whipped cream.
Time 55m Yield 9 servings. Number Of Ingredients 14 Steps:
In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.
Time 2h25m Yield 8 to 10 servings Number Of Ingredients 14 Steps:
For the cake: Position an oven rack in the center of the oven; preheat the oven to 350 degrees F. Grease a loaf pan with butter and dust with flour; set aside. Combine the dates, baking soda and 1/2 cup water in a small saucepan over high heat. Bring to a boil, then remove from the heat and set aside. Place the salt and flour in a medium bowl and whisk to combine; set aside. Combine the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until light and airy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl. Add the vanilla extract; then beat in the eggs, one at a time, just until incorporated. Remove the bowl from the mixer and stir in the date mixture until well combined. Add the flour mixture and the cranberries, and stir just until incorporated (don’t overmix). Pour the batter into the prepared loaf pan. Arrange the reserved cranberries, evenly spaced, on top. Bake on the center rack of the oven until the center of the cake is set and a cake tester inserted into the middle comes out clean, 45 to 55 minutes. Meanwhile, prepare the toffee sauce. For the toffee sauce: Melt the butter in a medium saucepan over medium heat. When it foams, add the brown sugar and vanilla extract; stir once. Heat until the mixture is bubbling and has turned the color of maple syrup, about 5 minutes. While stirring, carefully add the cream in a slow stream. Cook until the sauce bubbles up and increases in volume, about 2 minutes. Remove from the heat. When the cake is finished cooking, remove the pan from the oven and place on a cooling rack to cool. Once the cake is cool, run a knife around the perimeter of the cake and invert the pan to unmold the cake. Place the cake upright on a serving plate. Serve at room temperature or slightly warmed, covered in warm toffee sauce.
Time 1h10m Yield 6-8 servings. Number Of Ingredients 14 Steps:
In a bowl, combine pudding ingredients. Pour into a well-greased 4-cup pudding mold. Place in a stockpot on a rack. Fill stockpot with boiling water to 1-in. depth; cover and boil gently. Replace water as needed. Steam for 1 hour or until a toothpick comes out clean. Let stand for 5 minutes before removing from mold., Meanwhile, combine the sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for 1 minute. Remove from the heat; stir in vanilla. Serve sauce over warm pudding.
Time 2h20m Yield 8 Number Of Ingredients 15 Steps:
In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter. Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour. For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth. Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.
Time 1h30m Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.
Time 1h40m Yield 12 servings. Number Of Ingredients 14 Steps:
Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.
Time 1h55m Yield 8 Number Of Ingredients 12 Steps:
Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish. Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil. Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.
Time 1h5m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray. Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter. Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork. Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.
Number Of Ingredients 15 Steps:
Generously butter a 7 1/2-cup steam-pudding mold, and set aside. In a large saucepan, combine cranberries, sugar, 1/4 cup kirsch, and cinnamon stick. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool. Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water. Set over high heat, and bring to a boil. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy, about 4 minutes. Add eggs one at a time, then vanilla, mixing until completely blended. In three additions, alternate adding the dry ingredients and milk to the egg mixture, beginning and ending with the dry ingredients and blending well after each addition. Add dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended. Pour batter into pudding mold to within 1/2 an inch of the top, and cover mold tightly with its lid (if the mold doesn’t have a lid, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band). Submerge a folded dish towel or a round sack onto the bottom of the large water-bath pot. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes, or until pudding has set and a knife inserted into the center comes out clean. Remove pudding mold from the water bath and cool 15 minutes on a wire rack. Meanwhile, pour cream into the bowl of an electric mixer fitted with the whisk attachment. Add the remaining 2 tablespoons kirsch and sifted confectioners’ sugar. Whip on high speed until stiff peaks form, about 45 seconds to 1 minute. Unmold pudding onto a serving platter. Serve with kirsch-flavored whipped cream.
Time 2h35m Number Of Ingredients 20 Steps:
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. Suggested drink: Mulled wine
Time 1h5m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Preheat the oven to 325 degrees F. Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they’re frozen. Remove the pan from the heat. Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don’t worry if the cranberries are not covered completely. Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.
Yield 20 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1-inch cubes. You should have about 10 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn’t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. In a food processor pulse the berries to roughly chop them. Fold them into the soaked bread cubes carefully. Divide half the bread mixture among 20 ramekins, custard cups, or dessert cups, reserving the rest, filling them half way. Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture. Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings. Serve warm or chilled, dusted with confectioners’ sugar.
Time 1h55m Yield 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut into 1/2-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn’t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. In a small saucepan, heat the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes. Drain and reserve 1/4 cup for garnish. Fold in remaining 3/4 cup of cranberries into bread pudding mixture. Divide the mixture among 6 ramekins, custard cups, or dessert cups, (or use a deep baking dish). Divide the soaked bread among the dishes, then pour any remaining custard over the bread. Dot with remaining cranberries. Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners’ sugar.
Yield Makes 8 to 10 servings Number Of Ingredients 14 Steps:
Generously butter a 7 1/2-cup steam pudding mold, set aside. In a large saucepan, combine cranberries, sugar, kirsch, and cinnamon stick. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer uncovered, stirring occasionally, for 10 to 12 minutes or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool. Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, set aside. Meanwhile, prepare the water bath: Fill a large pot (11-by-5 1/4-inches) one-third full with water. Place over a high heat and bring to a boil. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook. Sift together in a medium bowl the flour, baking powder, and salt. In a large bowl with an electric mixer, beat the butter and brown sugar until light and creamy, about 4 minutes. Add the eggs one at a time, mixing until completely blended. Add the vanilla. Add the dry ingredients alternately with the milk in three additions, beginning and ending with the dry ingredients and blending well after each addition. Add the dried cranberries and the remaining cranberry mixture to the batter and mix until well blended. Pour batter into pudding mold to within 1/2 inch of the top, cover tightly with the moldâ??s lid. Submerge a folded dish towel onto the bottom of the large water-bath pot or fit with a wire rack. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath and gently simmer the pudding for about 2 hours and 20 minutes or until set and a knife inserted into the center comes out clean. Remove pudding mold from the water bath and cool 15 minutes on a wire rack. Unmold pudding onto a serving platter. Serve with kirsch-flavored whipped cream, if desired.
Time 3h15m Yield 8-10 servings. Number Of Ingredients 15 Steps:
In a bowl, cream shortening and sugar; beat in eggs and molasses. Combine dry ingredients; stir into creamed mixture and mix well. Fold in the cranberries. Pour into a well-greased and floured 6-cup heat-proof mold. Cover tightly with a double layer of foil. Place on a rack in a stockpot. Fill stockpot with boiling water to a depth of 1 in.; cover stockpot and boil gently. Replace water as needed. , Steam about 3 hours or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before unmolding. Let pudding cool 30 minutes before slicing. , For hard sauce, combine sugar, butter and cream in a saucepan; cook and stir over medium heat until smooth. Remove from the heat; stir in vanilla. Serve pudding and sauce warm.
Yield Serves 6 to 8 Number Of Ingredients 11 Steps:
In a saucepan combine the cranberries, the pear, the brown sugar, the dried fruit, the zest, the cinnamon stick, the cranberry juice cocktail, the vanilla, and a pinch of salt and simmer the mixture for 10 minutes. Strain the mixture through a sieve into a bowl, reserving the solids, and transfer the cranberry liquid to a shallow dish. Line a 1 1/2-quart soufflé dish with plastic wrap and trim enough of the bread slices to cover the bottom and the side of the dish. Soak the trimmed slices in the cranberry liquid and line the bottom and the side of the soufflé dish with them. Discard the zest and the cinnamon stick from the reserved cranberry solids and add the solids to the soufflé dish. Trim enough of the remaining bread slices to cover the cranberry solids, soak the trimmed slices in the cranberry liquid, and top the cranberry solids with them. Cover the pudding with plastic wrap, put a plate on top of the plastic wrap, and weight the pudding with three 1-pound cans. Chill the pudding, weighted, for at least 12 hours and up to 1 day. Invert the pudding onto a serving plate, discarding the plastic wrap, and serve it, cut into wedges, with the whipped cream.
Time 1h5m Yield 8 serving(s) Number Of Ingredients 13 Steps:
To make the pudding: Preheat oven to 325 degrees. In a medium bowl, cream butter and sugar; add evaporated milk and water. Using a spoon, stir in flour, salt, baking soda, and cranberries. Line 8 sections of muffin pan with paper liners. Spoon batter into muffin pan (it will thick). Bake at 325 degrees for 30 minutes. To make the butter sauce: Put butter, sugar, evaporated milk, and water in a medium sized sauce pan. Bring to a boil, stirring constantly, about 2 minutes. Remove pan from heat. Add vanilla. Pour warm sauce over warm muffins.
Time 1h Yield 6 servings Number Of Ingredients 6 Steps:
Combine the rice, sugar and milk in a heavy saucepan. Bring to a simmer and stir in the orange peel and cranberries. Cook, covered, stirring from time to time, until the rice is very tender, about 45 minutes. Transfer to a serving bowl or six individual dessert dishes or stemmed goblets. Refrigerate. Top each serving with whipped cream if desired.
Time 2h20m Yield 8-10 serving(s) Number Of Ingredients 16 Steps:
Steam your pudding in a deep pot with a tight-fitting lid, so that the steam has room to circulate. Keep a kettle of hot water on hand to refill the pot if necessary. Do not allow the pudding to cool much longer than fifteen minutes, or you may have trouble removing it from the mold. Generously butter a 7 1/2-cup steam-pudding mold, and set aside. In a large saucepan, combine cranberries, sugar, 1/4 cup kirsch, and cinnamon stick. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool. Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water. Set over high heat, and bring to a boil. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy, about four minutes. Add eggs one at a time, then vanilla, mixing until completely blended. In three additions, alternate adding the dry ingredients and milk to the egg mixture, beginning and ending with the dry ingredients and blending well after each addition. Add dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended. Pour batter into pudding mold to within 1/2 an inch of the top, and cover mold tightly with its lid (if the mold doesn’t have a lid, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band). Submerge a folded dish towel or a round sack onto the bottom of the large water-bath pot. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes, or until pudding has set and a knife inserted into the center comes out clean. Remove pudding mold from the water bath and cool 15 minutes on a wire rack. Meanwhile, pour cream into the bowl of an electric mixer fitted with the whisk attachment. Add the remaining 2 tablespoons kirsch and sifted confectioners sugar. Whip on high speed until stiff peaks form, about 45 seconds to 1 minute. Unmold pudding onto a serving platter. Serve with kirsch-flavored whipped cream.
Time 1h35m Number Of Ingredients 9 Steps:
Mix together, then pour into a greased tin melon mold only two-thirds full. Steam for 1 1/2 hours. When cooked, serve with a sauce or glaze of your choice.
Time 3h Yield 1 9-inch cake, 12 serving(s) Number Of Ingredients 11 Steps:
Cut the cranberries in half. Place them in a colander and rinse out the seeds. In a large bowl, combine 2 2/3 cup flour, 2 teaspoons baking soda, 2 teaspoons baking powder, and a pinch salt. Gradually mix in 1 cup dark molasses and 1 cup warm water. Fold in the cranberries. Grease the round pan well. Pour the cranberry mixture into the pan. Fill the steamer with water, and place the pan in the steamer. If you don’t have a steamer, take a large stock pot and place something in the bottom to elevate the cake pan, like a trivet, cookie cutter, empty tuna can, or folded dish towel. Then place the pan on top and fill the pot with water about half-way up the side of the pan. Bring the water to a boil, and steam for about 2 1/2 hours, checking the water level periodically (around every 30 minutes or so) and refilling as needed. The pudding is done when you can insert a toothpick into the center and it comes out clean. Allow the pudding to cool (the pudding can also be made in advance and kept on the counter or in the fridge until ready to serve). When ready to serve, make the butter sauce: in a saucepan over low heat, melt 1/2 cup butter, stirring often. Stir in 1/2 cup half-and-half and 1 cup sugar, then add 1/2 teaspoon vanilla. To serve, cut the pudding into pieces and drizzle with butter sauce.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Place bread and 2 cups sugar in mixing bowl. Pour milk over and mix well. Allow bread to soak up milk for about an hour. In a saucepan, combine 1 cup sugar and cranberries. Cover with water and simmer for 30 minutes. Set aside to cool. Whisk together eggs, cinnamon, nutmeg, vanilla, rum and melted butter. Pour over bread cubes. Stir in apples, drained of their cooking liquid and the walnuts and cranberries. Pour entire mixture into baking dish and bake at 350 degrees for 30 minutes or until pudding is puffed and golden. Cool slightly, cut into squares and serve with lemon sauce recipe#74942.
Time 2m Yield 10-12 serving(s) Number Of Ingredients 11 Steps:
Combine bread, cranberries, and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour. Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine. Pour into a greased 13x9x2 inch baking dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.
