Cranberry Orange Steamed Pudding with Orange Whipped Cream

By ctaubenheim

Ingredients

• 1/2 cup cold water
• 1 1/3 cups sugar
• 1 cup American Spoon dried cranberries
• 1 orange
• 2 1/2 cups all purpose flour
• 1 1/2 tsp baking soda
• 1/4 tsp ground cloves
• 1/8 tsp ground allspice
• 1/8 tsp ground ginger
• 1/2 cup unsalted butter, at room temperature
• 3 eggs, lighten beaten
• ORANGE WHIPPED CREAM
• 1 cup heavy whipping cream
• 2 Tbsp sour cream
• 2 Tbsp confectioners sugar
• 1/4 tsp Boyajian Orange Oil

Details

Preparation time 180mins
Cooking time 180mins

Preparation

Step 1

Fill a teakettle with water, bring to a boil; and keep warm. Butter the inside of a 1 1/2 - 2 qt steamed pudding mold and its cover (preferably one with a tube, as it bakes better) Place a low wire trivet or jar lid ring in the bottom of a large deep pot. In a saucepan, over medium heat, combine he cold water and 1/3 cup of the sugar, bring to a boil, stirring until sugar is dissolved. Add the cranberries, cook for 2 minutes, and set aside. Using a small fine grater, grate the zest from the skin of the orange (orange part only). You should have 1 Tbspful. Squeeze the juice from the orange; you should have 1/2 cup. Add the zest and orange juice to the cranberries. In a bowl, stir together the flour, baking soda and spices. In the bowl of an electric mixer, combine the butter and the remaining 1 cup of sugar; beat on medium speed until light and fluffy, about3-4 minutes, scraping down the sides of the bowl occasionally. Add the beaten eggs, a bit at a time, beating thoroughly after each addition. Then beat for an additional 2-3 minutes more. Using a rubber spatula, fold in the flour mixture, 1/3 at a time, alternating with the cranberry mixture until just blended. Spoon the mixture into the prepared mold. Cover the mold and place on the trivet in the pot. Add boiling water to reach 1/2 - 2/3 up the mold. Cover and barely simmer for 1 1/2 hours. Add boiling water as needed to maintain original level of water. Test for doneness by inserting a toothpick in the center of the pudding; it should come out clean. Remove the mold and let rest 10-15 minutes. Invert on a serving plate and lift off the mold. Let cool until just warm. Slice into wedges and serve warm with the Orange Whipped Cream.

ORANGE WHIPPED CREAM
In a bowl combine the whipping cream and sour cream; using a whisk, stir and whisk until blended and beginning to thicken. Add the sugar and orange oil, and whisk until soft folds form and hold their shape. Do not beat too sniff. Cover and refrigerate until ready to serve.