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Cranberry pudding.
Renée Behnke President of Sur La Table
During the past years, Sur La Table has had the pleasure of doing business with Walter Ruffoni.
One of the many pudding molds that he has created is always a treasure to own and use. Our customers often collect these molds to decorate their kitchens. For those of you that use them to create a special dessert, may we offer one of our best tried recipes..
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INGREDIENTS
• 1/2 c. molasses
• 1 tsp. soda
• Hot water
• 1 c. flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 c. Raw cranberries
• 1/3 c flour
Vanilla Sauce
• 1/2 c. butter
• 1/2 c. cream
• 1 c. sugar
• 1 tsp. vanilla
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Put 1/2 c molasses in a 1-cup measure, add
soda and fill cup with hot water.
To molasses mixture add flour sifted with
baking powder and salt.
Wash and quarter cranberries.(you can use a
mezzalunaor a very quick whirl in a foodprocessor
to save time).
Dredge in 1/3 cup flour and stir into above
batter.
Butter mold well and add batter. Butter the
inside of the lid and fasten onto mold.Steam for 4 hours.
(To make a steamer use a stockpot with a
cover that will hold the pudding mold resting
on a trivet. Fill stockpot so water will reach
half way up the mold. Bring to a simmer and
keep it at a simmer for the cooking time.
Occasionally check to see if more hot water
needs to be added to keep water level
halfway up the mold.)
Unmold and serve hot with warm vanilla
sauce.
Cook butter, cream and sugar to a syrupy
consistency.
Remove from heat then add vanilla.
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