Custards and Puddings: Nanny's Steamed Cranberry Pudding | Submitted By: PISADL

2 cups all-purpose flour1 teaspoon baking soda1 cup white sugar1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 cup milk1 egg2 tablespoons butter2 cups cranberries1/4 cup all-purpose flour1/2 cup white sugar1/2 cup packed brown sugar1/2 cup butter1/2 cup heavy cream1 teaspoon vanilla extractIn 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. Amount Per Serving  Calories: 545 | Total Fat: 21.6g | Cholesterol: 87mg

Reviewed on Jan. 31, 2005 by Cinderiel    I had to steam this well beyond the 2 hours, unfortunately, but I don't think that was due to any fault on the recipe's part. I will make this again but, the next time, I will definitely add more fruit and omit the nutmeg in favour of either more cinnamon or perhaps some mixed spice as I'm not a big fan of nutmeg and I found it a bit dominant in this recipe. In addition, the cranberries, although I had floured them, all migrated to the top of the basin whilst cooking which resulted in a rather uneven distribution of fruit throughout the pudd. As for the sauce, I incorporated a 1/2 cup of double cream right into the sugar mixture before carefully reducing it to the consistency of a hard sauce. The thick, exceedingly rich butterscotch of the sauce complimented the pudding perfectly. Was this review helpful? [ YES ]
9 users found this review helpful I had to steam this well beyond the 2 hours, unfortunately, but I don't think that was due to... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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