- 8
Ingredients
- 1/4 cup unsalted butter, at room temperature (plus extra for greasing)
- 3 tbsp granulated sugar, plus extra for dusting
- 1 1/2 cups coarsely chopped fresh cranberries
- 1 1/2 cups unbleached all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup firmly packed golden brown sugar
- 1/4 cup unsulfured light molasses
- 2 tsp minced orange zest
- 1/3 cup buttermilk
- Boiling water, as needed
- Vanilla ice cream
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 greased. Dust the mold and its lid with granulated sugar, shaking out the excess.
In a medium bowl, combine the cranberries and the 3 tbsp granulated sugar and let stand while preparing the batter.
Sift together the flour, baking powder, baking soda and salt onto a piece of waxed paper.
In a large bowl, whisk together the 1/4 cup butter, the brown sugar, the molasses and the orange zest. Stir in the dry ingredients and the buttermilk and mix well. Fold in the cranberries and any juices from the bowl. Spoon the mixture into the prepared mold, and top 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 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 wtih ice cream.