Martha Stewarts Cranberry Steamed Pudding Recipes

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CRANBERRY STEAMED PUDDING



Cranberry Steamed Pudding image

Steam your pudding in a deep pot with a tight-fitting lid so the steam has room to circulate. Keep a kettle of hot water on hand to refill the pot if necessary. Do not allow the pudding to cool much longer than 15 minutes, or you may have trouble removing it from the mold.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 15

12 ounces (3 cups) fresh or frozen cranberries
3/4 cup sugar
1/4 cup plus 2 tablespoons kirsch
1 stick cinnamon
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup packed dark-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup milk
1 cup dried cranberries
1 cup heavy cream, chilled
1 tablespoon confectioners' sugar, sifted

Steps:

  • Generously butter a 7 1/2-cup steam-pudding mold, and set aside. In a large saucepan, combine cranberries, sugar, 1/4 cup kirsch, and cinnamon stick. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool.
  • Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. 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, cover, and keep at a simmer until pudding is ready to cook.
  • In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy, about 4 minutes. Add eggs one at a time, then vanilla, mixing until completely blended.
  • In three additions, alternate adding the dry ingredients and milk to the egg mixture, beginning and ending with the dry ingredients and blending well after each addition. Add dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended. Pour batter into pudding mold to within 1/2 an inch of the top, and cover mold tightly with its lid (if the mold doesn't have a lid, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band).
  • Submerge a folded dish towel or a round sack onto the bottom of the large water-bath pot. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes, or until pudding has set and a knife inserted into the center comes out clean.
  • Remove pudding mold from the water bath and cool 15 minutes on a wire rack.
  • Meanwhile, pour cream into the bowl of an electric mixer fitted with the whisk attachment. Add the remaining 2 tablespoons kirsch and sifted confectioners' sugar. Whip on high speed until stiff peaks form, about 45 seconds to 1 minute. Unmold pudding onto a serving platter. Serve with kirsch-flavored whipped cream.

STEAMED CRANBERRY PUDDING



Steamed Cranberry Pudding image

Easy to make, and delicious to eat using just a few ingredients. This steamed pudding is traditional at Christmas - served with Hard Sauce.

Provided by Jane Walker

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h50m

Yield 6

Number Of Ingredients 10

2 teaspoons baking soda
½ cup hot water
1 tablespoon white sugar
½ cup molasses
2 cups whole cranberries
1 ½ cups all-purpose flour
½ cup unsalted butter
½ cup heavy cream
1 cup white sugar
1 teaspoon vanilla

Steps:

  • Dissolve the baking soda in the hot water. Stir in 1 tablespoon of sugar and molasses, then mix in the cranberries and flour. Pour into a greased 6 cup steamer mold.
  • Cover the mold, and place into a steamer basket over boiling water. Cover the steaming pot. Cook over medium heat for one hour before checking, but it will take about 1 1/2 hours total. A toothpick inserted into the pudding should come out clean. Loosen the edges, and cool on a wire rack in the mold.
  • Make the hard sauce just before serving: Heat the unsalted butter, cream, 1 cup sugar and vanilla in a small saucepan over medium heat. Cook stirring constantly until heated through and smooth.

Nutrition Facts : Calories 553.1 calories, Carbohydrate 84.8 g, Cholesterol 67.8 mg, Fat 23.1 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 14.3 g, Sodium 440.7 mg, Sugar 52.2 g

STEAMED CRANBERRY PUDDING (ADAPTED FROM GOURMET'S BEST DESSERTS)



Steamed Cranberry Pudding (Adapted from Gourmet's Best Desserts) image

Provided by Food Network

Time 2h35m

Number Of Ingredients 20

Butter and flour for lining the baking pan
3 3/4 cups fresh cranberries
1/2 cup ground, blanched almonds
1 cup plus 2 tablespoons sugar
3 tablespoons flour
2 tablespoons orange zest
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon allspice
3 cups fine bread crumbs
1 1/2 sticks butter, melted and cooled
2/3 cup milk
3 large eggs, beaten lightly
1 tablespoon double acting baking powder
1/2 teaspoon salt
3/4 cup sugar
1 cup cranberry juice
1 cup sugar
Pinch of salt
1 cup cranberries

Steps:

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

MARTHA STEWART'S CRANBERRY STEAMED PUDDING



Martha Stewart's Cranberry Steamed Pudding image

Make and share this Martha Stewart's Cranberry Steamed Pudding recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

12 ounces fresh cranberries or 12 ounces frozen cranberries
3/4 cup sugar
1/4 cup kirsch
2 tablespoons kirsch
1 cinnamon stick
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
8 tablespoons unsalted butter, room temperature
1 cup packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup milk
1 cup dried cranberries
1 cup heavy cream, chilled
1 tablespoon confectioners' sugar, sifted

Steps:

  • Steam your pudding in a deep pot with a tight-fitting lid, so that the steam has room to circulate.
  • Keep a kettle of hot water on hand to refill the pot if necessary.
  • Do not allow the pudding to cool much longer than fifteen minutes, or you may have trouble removing it from the mold.
  • Generously butter a 7 1/2-cup steam-pudding mold, and set aside.
  • In a large saucepan, combine cranberries, sugar, 1/4 cup kirsch, and cinnamon stick.
  • Set over medium-high heat, and bring to a boil.
  • Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens.
  • Remove from heat, discard cinnamon stick, and cool.
  • Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside.
  • 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, cover, and keep at a simmer until pudding is ready to cook.
  • In a medium bowl, sift together flour, baking powder, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy, about four minutes.
  • Add eggs one at a time, then vanilla, mixing until completely blended.
  • In three additions, alternate adding the dry ingredients and milk to the egg mixture, beginning and ending with the dry ingredients and blending well after each addition.
  • Add dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended.
  • Pour batter into pudding mold to within 1/2 an inch of the top, and cover mold tightly with its lid (if the mold doesn't have a lid, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band).
  • Submerge a folded dish towel or a round sack onto the bottom of the large water-bath pot.
  • Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold.
  • Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes, or until pudding has set and a knife inserted into the center comes out clean.
  • Remove pudding mold from the water bath and cool 15 minutes on a wire rack.
  • Meanwhile, pour cream into the bowl of an electric mixer fitted with the whisk attachment.
  • Add the remaining 2 tablespoons kirsch and sifted confectioners’ sugar.
  • Whip on high speed until stiff peaks form, about 45 seconds to 1 minute.
  • Unmold pudding onto a serving platter.
  • Serve with kirsch-flavored whipped cream.

Nutrition Facts : Calories 536.2, Fat 25.2, SaturatedFat 15.3, Cholesterol 128.4, Sodium 145.2, Carbohydrate 74, Fiber 3.3, Sugar 48.8, Protein 6

CRANBERRY-CHERRY STEAMED PUDDING



Cranberry-Cherry Steamed Pudding image

A festive steamed pudding that is always the perfect ending to a holiday meal. This is my own version of Martha Stewart's Cranberry Steamed Pudding, with a few ingredient changes that I prefer.

Provided by Happyholiday

Categories     Dessert

Time 2h40m

Yield 1 cake like pudding, 8-10 serving(s)

Number Of Ingredients 15

3 cups cranberries (either fresh or frozen)
3/4 cup sugar
1/4 cup orange juice
1/8 teaspoon ground cinnamon
8 tablespoons unsalted butter, room temperature
1 cup brown sugar, firmly packed
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/3 cup dried cranberries
1/3 cup dried cherries
1/3 cup chopped pecans

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.

Nutrition Facts : Calories 458.4, Fat 17.4, SaturatedFat 8.7, Cholesterol 81.3, Sodium 184.3, Carbohydrate 72, Fiber 3, Sugar 48.1, Protein 5.8

STEAMED CRANBERRY PUDDING



Steamed Cranberry Pudding image

One Christmas, my husband-a Navy chaplain for 20 years-had to spend the holiday overseas, away from our two children and me. He asked that I send him this recipe so he could have a taste of home. Steamed Cranberry Pudding has been in my file for more than 30 years. It was passed on by a fellow teacher who was retiring. Her family had long enjoyed it, using their own homemade sorghum molasses as a special ingredient. Chuck and I now live in a log home in a wooded area. We're visited regularly by armadillos, raccoons, wild pigs, deer, bobcats and other creatures. We enjoy watching them-but they make it difficult to establish a compost pile!

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

PUDDING:
1/2 cup light molasses
1/2 cup hot water
2 teaspoons baking soda
1-1/2 cups all-purpose flour
2 cups fresh or frozen cranberries
1/2 teaspoon salt
SAUCE:
1 cup sugar
1 teaspoon cornstarch
Dash salt
1 cup heavy whipping cream
1/2 cup butter, cubed
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 454 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 616mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 2g fiber), Protein 3g protein.

STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE



Steamed Cranberry Pudding with Butter Sauce image

This recipe has become a tradition at our Thanksgiving meal. It is so simple to make and you will not miss those canned versions of cranberry jelly when you have this tasty pudding.-Florence Ladwig, Monroe, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 11

1/3 cup of water
1 tablespoon baking soda
2 cups (8 ounces) cranberries, chopped
1/2 cup molasses
1 tablespoon sugar
1/4 teaspoon salt
1-1/2 cups all-purpose flour
BUTTER SAUCE:
1 cup sugar
1/2 cup butter
1/2 cup half-and-half cream

Steps:

  • In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a stockpot. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover stockpot and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. , For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm.

Nutrition Facts :

NANNY'S STEAMED CRANBERRY PUDDING



Nanny's Steamed Cranberry Pudding image

A steamed pudding with caramel sauce and a dollop of whipped cream. My family says you can't get a dessert this delicious in any restaurant. I make it for all holiday family gatherings.

Provided by PISADL

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 2h20m

Yield 8

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking soda
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup milk
1 egg
2 tablespoons butter
2 cups cranberries
¼ cup all-purpose flour
½ cup white sugar
½ cup packed brown sugar
½ cup butter
½ cup heavy cream
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 544.9 calories, Carbohydrate 83.5 g, Cholesterol 84.2 mg, Fat 21.6 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 13.3 g, Sodium 291.6 mg, Sugar 53.7 g

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