Cranberry Fruit Pudding Recipes

NANNY'S STEAMED CRANBERRY PUDDING

Steps:

• In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
• Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.
• For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.
• Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.

CRANBERRY PUDDING

Steps:

• In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.

CRANBERRY-PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, blend all ingredients, except for bread and cranberries. Fill a 9 by 13-inch baking dish with bread cubes. Sprinkle cranberries over bread cubes. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). Bake for about 1 hour, or until pudding is set. Serve warm.

CRANBERRY TOFFEE PUDDING

Steps:

• For the cake: Position an oven rack in the center of the oven; preheat the oven to 350 degrees F. Grease a loaf pan with butter and dust with flour; set aside.
• Combine the dates, baking soda and 1/2 cup water in a small saucepan over high heat. Bring to a boil, then remove from the heat and set aside.
• Place the salt and flour in a medium bowl and whisk to combine; set aside. Combine the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until light and airy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl. Add the vanilla extract; then beat in the eggs, one at a time, just until incorporated. Remove the bowl from the mixer and stir in the date mixture until well combined. Add the flour mixture and the cranberries, and stir just until incorporated (don't overmix). Pour the batter into the prepared loaf pan. Arrange the reserved cranberries, evenly spaced, on top.
• Bake on the center rack of the oven until the center of the cake is set and a cake tester inserted into the middle comes out clean, 45 to 55 minutes. Meanwhile, prepare the toffee sauce.
• For the toffee sauce: Melt the butter in a medium saucepan over medium heat. When it foams, add the brown sugar and vanilla extract; stir once. Heat until the mixture is bubbling and has turned the color of maple syrup, about 5 minutes. While stirring, carefully add the cream in a slow stream. Cook until the sauce bubbles up and increases in volume, about 2 minutes. Remove from the heat.
• When the cake is finished cooking, remove the pan from the oven and place on a cooling rack to cool. Once the cake is cool, run a knife around the perimeter of the cake and invert the pan to unmold the cake.
• Place the cake upright on a serving plate. Serve at room temperature or slightly warmed, covered in warm toffee sauce.

CRANBERRY-ORANGE AND ALMOND PUDDING

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.
• Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.
• Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.

STEAMED CRANBERRY PUDDING WITH HOMEMADE VANILLA SAUCE

Steps:

• Grease a 2-quart metal pudding mold well or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
• Sift flour into a bowl and dredge cranberries in flour mixture.
• Dissolve baking soda in hot water; stir in molasses and allow to foam up. Add to the flour and cranberry mixture and stir until well blended. Spoon into the prepared mold; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
• Place into a deep saucepan and fill with water up to about the halfway mark on the mold. Cover the saucepan and place over high heat; bring water to a boil. Reduce heat and simmer until pudding is firm and a toothpick inserted into the pudding comes out clean, 1 to 1 1/2 hours. Remove from the water and allow to cool.
• Invert pudding onto a pie plate and carefully remove from the mold before it cools.
• While the pudding is cooling, combine sugar, butter, cream, and vanilla in a saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened, making sure it doesn't boil over, about 5 minutes. Serve warm sauce over the pudding.

CRANBERRY WINTER PUDDING

Steps:

• In a saucepan combine the cranberries, the pear, the brown sugar, the dried fruit, the zest, the cinnamon stick, the cranberry juice cocktail, the vanilla, and a pinch of salt and simmer the mixture for 10 minutes. Strain the mixture through a sieve into a bowl, reserving the solids, and transfer the cranberry liquid to a shallow dish. Line a 1 1/2-quart soufflé dish with plastic wrap and trim enough of the bread slices to cover the bottom and the side of the dish. Soak the trimmed slices in the cranberry liquid and line the bottom and the side of the soufflé dish with them.
• Discard the zest and the cinnamon stick from the reserved cranberry solids and add the solids to the soufflé dish. Trim enough of the remaining bread slices to cover the cranberry solids, soak the trimmed slices in the cranberry liquid, and top the cranberry solids with them. Cover the pudding with plastic wrap, put a plate on top of the plastic wrap, and weight the pudding with three 1-pound cans. Chill the pudding, weighted, for at least 12 hours and up to 1 day. Invert the pudding onto a serving plate, discarding the plastic wrap, and serve it, cut into wedges, with the whipped cream.

APPLE CRANBERRY PUDDING

Steps:

• Preheat oven to 350F.
• Peel, quarter, core and slice the apples.
• Put them in a saucepan with the brown sugar, cinnamon and cranberries bring to the boil and simmer for 1 to 2 minutes.
• Pour this mixture into a greased ovenproof dish, 3 inch deep, 9 inch diameter, (the dish needs to be deep to avoid fruit bubbling out during baking).
• Cream the butter and sugar until light and fluffy.
• Add the beaten eggs a little at the time and incorporating them well before adding more egg.
• Fold in the ground almonds.
• Spoon this almond cake mix on top of the apple-cranberry mixture in the dish and even it out a little bit.
• Put the dish in the oven and bake for 45 to 55 minutes.

CRANBERRY-CHERRY STEAMED PUDDING

Steps:

• Butter a 7 1/2 cup steamed pudding mold and set aside. In a medium saucepan combine the cranberries, sugar, orange juice and cinnamon. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 minutes, or until cranberries break down and mixture thickens. Remove from heat and cool completely.
• Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. Reserve remaining cooked cranberry mixture for batter. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water. Set over high heat, and bring to a boil. Reduce heat to low, and keep at a simmer until pudding is ready to cook.
• In a large bowl beat together the butter and brown sugar with an electric mixer until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat well. Add the remaining cooked cranberry mixture and beat well. Stir together the flour, baking powder and salt. Alternate adding the flour mixture and the milk to the batter, beating well after each addition. By hand stir in the dried cranberries, dried cherries and pecans.
• Place a folded towel in the bottom of the water bath pot. Pour batter into prepared pudding mold to within a 1/2 inch of the top. Put cover on mold or if there is no cover, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band. Carefully place mold in water bath on towel. Water should come about half way up the sides of the mold. Cover the water bath and keep water at a simmer for 2 hours 20 minutes or until a cake tester inserted into pudding comes out clean. Watch water levels and add more hot water to water bath as needed to keep water level half way up the sides of the mold.
• Remove mold from water and cool on a wire rack. Run a knife around edge of pudding in mold to loosen. Invert onto a platter and serve warm. Alternately, pudding may be unmolded, covered with plastic and chilled overnight. Serve cold or reheat cut slices lightly in microwave before serving.

CRANBERRY-RICE PUDDING

Steps:

• Combine the rice, sugar and milk in a heavy saucepan. Bring to a simmer and stir in the orange peel and cranberries.
• Cook, covered, stirring from time to time, until the rice is very tender, about 45 minutes.
• Transfer to a serving bowl or six individual dessert dishes or stemmed goblets. Refrigerate.
• Top each serving with whipped cream if desired.

CHOCOLATE CRANBERRY BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. Place bread and cranberries in baking dish; toss to mix.
• In large bowl, with wire whisk, beat eggs, brown sugar, cocoa and half-and-half until well blended. Pour over bread mixture. Stir mixture gently with large spoon to coat bread with liquid. Let stand 10 minutes. Stir mixture.
• Bake uncovered 45 to 50 minutes or until knife inserted in center comes out clean.
• In 1-quart saucepan, mix granulated sugar, butter, baking chips and whipping cream. Cook over medium heat 3 to 4 minutes, stirring frequently, until slightly thickened and smooth. Remove from heat; stir in bourbon (sauce will be thin). Serve sauce over warm bread pudding.

CRANBERRY, MAPLE & PECAN PUDDING

Steps:

• Put all the ingredients for the pudding into a big bowl and stir together until well mixed. Don't be put off by the consistency of the mixture - it is quite wet. Lightly oil a 1.5 litre pudding basin. Tip the mixture into this and press down. Make a cover for the pudding basin using a double layer each of oiled greaseproof paper and aluminium foil. Make a pleat in the middle of these sheets to allow for expansion of the pudding. Press it over the top of the pudding basin and secure it well with a double piece of string. Use a little extra string to make a handle for ease of lifting in and out of the boiling water.
• Cook the pudding in a large pan with a well-fitting lid. There should be enough boiling water to come two-thirds up the sides of the basin at all times - so keep an eye on it. Cook the pudding for 3 hrs.
• To make the topping, cook the cranberries in the maple syrup until they burst open and become syrupy. Once the pudding is cooked, remove the cover and carefully tip it onto a large serving plate. Spoon the hot cranberry and maple syrup over the top and serve straight away.

STEAMED CRANBERRY PUDDING

Steps:

• In a bowl, combine pudding ingredients. Pour into a well-greased 4-cup pudding mold. Place in a stockpot on a rack. Fill stockpot with boiling water to 1-in. depth; cover and boil gently. Replace water as needed. Steam for 1 hour or until a toothpick comes out clean. Let stand for 5 minutes before removing from mold., Meanwhile, combine the sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for 1 minute. Remove from the heat; stir in vanilla. Serve sauce over warm pudding.