Steamed Cranberry Pudding

By Late2Serenity

Steamed cranberry pudding is good served warm with a big scoop of ice cream! Everyone will love this treat.

Ingredients

• 1 1/2 cups coarsely chopped fresh cranberries
• 3 tablespoons granulated sugar
• 1 1⁄2 cups unbleached all-purpose flour
• 1 1/4 teaspoom baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1/2 cup firmly packed light brown sugar
• 1/4 cup unsulfured light molasses
• 2 teaspoons minced orange zest
• 1/3 cup buttermilk
• Boiling water, as needed
• RUM-BRANDY ICE CREAM
• 4 egg yolks
• 2 ⁄3 cup sugar
• 1 ⁄2 teaspoon freshly grated nutmeg
• 2 1⁄2 cups half-and-half
• 1 1⁄2 cups heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons dark rum
• 2 tablespoons brandy

Preparation

Step 1

Generously butter the inside of a decorative 2-quart steamed-pudding mold, including the lid. Make sure that the bottom of the mold is especially well buttered. Dust the mold and lid with granulated sugar, shaking out the excess.

In a bowl, combine the cranberries and granulated sugar and let stand while preparing the batter.

Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and salt.

In a large bowl, whisk together the butter, brown sugar, molasses and orange zest. Stir in the flour mixture and the buttermilk and mix well. Fold in the cranberries and any juices from the bowl. Spoon the mixture into the prepared mold and cover with the lid.

Place the mold on a wire rack inside a large, heavy pot and add boiling water to come halfway up the sides of the mold, creating a hot-water bath. Place the pot over medium-low heat, cover the pot and cook, adding more boiling water as needed to maintain the original level, until the pudding pulls away from the sides of the mold and a knife inserted at the center comes out clean, about 1 1/2 hours.

Transfer the pudding mold to a wire rack. Uncover and let the pudding rest in the mold for 15 minutes. Invert onto a plate. Cut into wedges and serve warm, accompanied with the ice cream. Serves 6 to 8.

Make-Ahead Tip: The pudding can be prepared 1 day in advance. Wrap in plastic wrap and refrigerate. Bring to room temperature, wrap in aluminum foil and rewarm in a preheated 300°F oven for 20 minutes before serving.

RUM-BRANDY ICE CREAM
In a bowl, whisk together the egg yolks, sugar and nutmeg. In a heavy saucepan over medium heat, combine the half-and-half and cream and bring to a gentle simmer. Slowly and gradually whisk the hot cream mixture into the egg yolk mixture.

Return the mixture to the pan and place over low heat. Cook, stirring constantly, until the custard thickens enough to coat the back of a metal spoon and leaves a clear path when a finger is drawn through it, about 4 minutes; do not allow the custard to boil.

Immediately transfer the custard to a bowl and let cool to room temperature. Stir in the vanilla. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours or preferably overnight.

Transfer the custard to an ice cream maker and freeze according to the manufacturers instructions until softly frozen. Add the rum and brandy and continue to churn until the ice cream freezes further. (Due to the alcohol content, it may not freeze solid.) Transfer the ice cream to a storage container, cover and freeze overnight before serving. Makes about 1 1/2 quarts.

Make-Ahead Tip: Ideally, the custard is refrigerated overnight and then the ice cream is frozen overnight, which means that the ice cream must be started 2 days in advance of serving. Alternatively, the custard can be refrigerated for only 2 hours. If necessary, soften the ice cream in the refrigerator for 10 to 15 minutes before scooping.