Cranberry Queen Of Puddings Recipes

CRANBERRY PUDDING

Steps:

• Lightly grease a 2-quart metal pudding mold or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
• Sift together the flour and salt; dredge cranberries in flour mixture.
• Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
• Add to the flour and cranberry mixture. Mix together until well blended. Spoon into prepared mold or pan; 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 pudding can. Cover saucepan and place over high heat. Bring water to boil, reduce heat, and simmer for 1 hour. Remove from water and allow to cool.
• Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Remove from heat and add vanilla.
• When ready to serve the pudding, invert pan or open bottom of can and push through. Slice in 1/2-inch pieces. Pour sauce over individual slices of pudding.

CRANBERRY QUEEN OF PUDDINGS

Steps:

• First, pour the milk into a saucepan and bring to the boil then remove it from the heat and stir in the butter, breadcrumbs, 40g sugar and lemon zest. Leave it on one side for about 20 minutes to allow the breadcrumbs to swell. Now separate the eggs, lightly beat the yolks and add them to the cooled breadcrumb mixture. Pour it all into the dish and spread it out evenly. Bake in the centre of the oven for 30-40 minutes, or until it's set in the centre. While that's happening put all the cranberry compote ingredients into a medium saucepan, bring up to a gentle simmer and then, keeping the heat low, let it gently cook for about 25 minutes, or until nearly all the juice has evaporated. When the pudding comes out of the oven carefully spoon and spread the cranberry mixture all over. Next, using an electric hand whisk, beat the egg whites in a large, scrupulously clean bowl until stiff, then whisk in the remainder of the caster sugar and spoon this meringue mixture over to the pudding. Finally, sprinkle the teaspoon of caster sugar all over it and bake for a further 18-20 minutes, or until the topping is golden brown.

CHRISTMAS CRANBERRY PUDDING WITH BUTTER SAUCE

Steps:

• Slice the cranberries in half. Place them in a colander and rinse out the seeds.
• In a large bowl, combine the flour, baking soda, baking powder, and salt. Gradually mix in the dark molasses and warm water. Fold in the cranberries.
• Grease the round pan and pour the cranberry mixture into the pan.
• Fill the steamer with water and place the pan in the steamer and cover with the lid. (If you don't have a steamer, take a large stock pot and place an item in the bottom to elevate the cake pan, like a trivet, cookie cutter, empty tuna can, or folded dish towel. Then place the pan on top and fill the pot with water about half-way up the side of the pan.)
• Bring the water to a boil, and steam for about 2 1/2 hours, checking the water level periodically, every 30 minutes or so, and refilling as needed. The pudding is done when you can insert a toothpick into the center and it comes out clean. Allow the pudding to cool. The pudding can also be made in advance and kept at room temperature or in the refrigerator until ready to serve.
• When ready to serve, make the butter sauce: in a saucepan over low heat, melt the butter, stirring often. Stir in the half and half and the sugar, then add the vanilla. To serve, cut the pudding into pieces and drizzle with butter sauce.

RHUBARB & GINGER QUEEN OF PUDDINGS

Steps:

• Heat oven to 160C/140C fan/gas 3. Break the cake into fine crumbs or place in a food processor and blitz until it resembles breadcrumbs. Place the crumbs in the bottom of a 22cm round ovenproof baking dish. In a jug, whisk together the egg yolks, milk, nutmeg and 50g of the sugar. Pour the custard mixture over the crumbs and leave to soak for 10 mins. Place the dish in the oven and bake for 45 mins, until the custard is set but still has a little wobble.
• Meanwhile, make the filling. Place the rhubarb in a saucepan with 100g of the remaining sugar, stem ginger, syrup and 2 tbsp water. Set over a medium heat and cook for 15-20 mins until the rhubarb is tender. Leave to cool. Can be done up to this point the day before.
• Heat oven to 200C/180C fan/gas 6. Place the egg whites in a large clean bowl and, using an electric whisk, whisk the whites until soft peaks form. At this stage, begin to slowly add the remaining 100g sugar, beating well between each addition, until all the sugar is incorporated and the meringue is stiff and glossy.
• Drain the rhubarb, keeping the syrup, then spoon onto the baked custard. Spoon or pipe the meringue on top and bake for 15-20 mins until the meringue is browned. Serve hot with the rhubarb syrup.

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.

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.

MARY BERRY'S QUEEN OF PUDDINGS

Steps:

• Preheat the oven to 170C/325F/Gas 3 and grease a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin) with butter.
• For the base, very gently warm the milk in a small saucepan. Add the butter, lemon zest and the 50g/2oz of sugar, stir until dissolved.
• Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking.
• Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid.
• Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little.
• Meanwhile, put the mixed summer fruits into a pan and warm over a gentle heat. Once they've softened and released their juice, add the sugar and cook for a further three minutes.
• Heat gently until you have a jam-like consistency. If you are using frozen berries they will release more liquid so you might need to cook for longer to thicken to the right jam consistency.
• Whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the meringue mixture to a piping bag.
• Spread 4-5 tablespoons of the fruit jam over the set custard, then pipe the meringue on top.
• Lower the oven temperature to 150C/130C Fan/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp. Serve at once with pouring cream.

QUEEN OF PUDDINGS

Steps:

• Preheat the oven to 350°, butter a 9x13" pan or large casserole dish
• Pour the breadcrumbs into the milk.
• Separate the eggs, set the whites aside to use for the meringue layer. Whisk the yolks, they will lighten to a lemony color.
• Beat the sugar and butter together, add the beaten egg yolks and lemon zest. Mix well.
• Add the milk and breadcrumb mixture, mix together.
• Pour mixture into prepared baking dish, bake 25-30 minutes, until mixture is just jiggly in the center, just starting to brown. Mine was also bubbling on the edges. Mine baked about 30 minutes.
• Allow to cool completely, at least 30 minutes