- 10
Ingredients
- PUDDING:
- 1 1/2 cups fresh cranberries
- 1 egg
- 1 tablespoon sugar
- 1/2 cup light molasses(not black strap)
- 2 teaspoons baking soda
- 1/3 cup hot water
- 1/2 teaspoon kosher salt
- 1 1/2 cups all purpose flour
- BUTTER SAUCE:
- 2 cups sugar
- 1 cup butter
- 1 cup heavy cream
- 2 teaspoons vanilla extract
Preparation
Step 1
-To prepare pudding, butter a 6-cup souffle dish
-Set aside a large pot with a lid that will hold a water bath
-Place cranberries in a medium saucepan
-Cover with water
-Cover and cook over medium heat until cranberries begin to burst and water is absorbed, about 15 min
-Beat together egg, sugar and molasses
-Combine baking soda and 1/3 cup hot water; stir well
-Add to egg mixture
-Do not over mix
-Stir in cranberries
-Pour batter into prepared souffle dish
-Cover with foil
-Place dish in the large pot
-add several inches of water
-Cover pot and bring water to a boil
-Reduce heat,cover and simmer 70-90 min, until firm
-Un-mold onto a serving platter
-To prepare sauce,combine all ingredients in a saucepan
-Cook over low heat until thickened,about 30 min
stirring occasionally
-Place warm sauce in a bowl or pitcher to pass with the pudding