Это предварительный просмотр рецепта "Steamed Cranberry Pudding".

Рецепт Steamed Cranberry Pudding
by Global Cookbook

Steamed Cranberry Pudding
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  •     Butter for baking pan
  •     Flour for baking pan
  • 3 3/4 c. Fresh cranberries
  • 1/2 c. Grnd, blanched almonds
  • 1 c. Sugar plus
  • 2 Tbsp. Sugar
  • 3 Tbsp. Flour
  • 2 Tbsp. Orange zest
  • 1 Tbsp. Chopped fresh ginger
  • 1 tsp Grnd cinnamon
  • 1/4 tsp Allspice
  • 3 c. Fine bread crumbs
  • 1 1/2 stk Butter melted and cooled
  • 2/3 c. Lowfat milk
  • 3 lrg Large eggs beaten lightly
  • 1 Tbsp. Double-acting baking pwdr
  • 1/2 tsp Salt
  • 3/4 c. Sugar
  • 1 c. Cranberry juice
  • 1 c. Sugar
  • 1 pch Salt
  • 1 c. Cranberries

Инструкции

  1. Butter a 2-qt steamed pudding mold and line it with wax paper and then butter and flour the paper.
  2. In a food processor coarsely chop cranberries. Transfer to a bowl and add in almonds, sugar, flour, orange zest, ginger, cinnamon and allspice and combine.
  3. In another bowl mix bread crumbs, melted butter, lowfat milk, Large eggs, baking pwdr, sugar and salt. Combine the bread crumb mix with the cranberry mix.
  4. 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 cool water and floured. Tie a knot at the top of the towel to facilitate removal of the mold from the kettle.
  5. Set a rack in the bottom of a kettle and add in sufficient 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.
  6. Steam the pudding for 2 hrs, checking occasionally to make certain the water remains at a boil, adding more water throughout the cooking process as necessary.
  7. 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 hot in the mold, covered, for several hrs.
  8. To make the glaze, combine cranberry juice, sugar and salt in a saucepan. Simmer the juice, stirring, till the sugar has dissolved. Bring the mix to a boil and swirl gently till a candy thermometer reads 250 degrees. Add in whole cranberries and remove the pan from the heat.
  9. Let the glaze cold and then refrigerateit, covered, till ready to serve.
  10. To serve, unmold the pudding onto a serving plate and pour the cranberry glaze over it.
  11. Suggested Wine: Suggested drink: Mulled wine