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Ingredientes
- Â Â Butter for baking pan
- Â Â Flour for baking pan
- 3Â 3/4 c. Fresh cranberries
- 1/2 c. Grnd, blanched almonds
- 1 c. Sugar plus
- 2 Tbsp. Sugar
- 3 Tbsp. Flour
- 2 Tbsp. Orange zest
- 1 Tbsp. Chopped fresh ginger
- 1 tsp Grnd cinnamon
- 1/4 tsp Allspice
- 3 c. Fine bread crumbs
- 1Â 1/2 stk Butter melted and cooled
- 2/3 c. Lowfat milk
- 3 lrg Large eggs beaten lightly
- 1 Tbsp. Double-acting baking pwdr
- 1/2 tsp Salt
- 3/4 c. Sugar
- 1 c. Cranberry juice
- 1 c. Sugar
- 1 pch Salt
- 1 c. Cranberries
Direcciones
- Butter a 2-qt 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 in almonds, sugar, flour, orange zest, ginger, cinnamon and allspice and combine.
- In another bowl mix bread crumbs, melted butter, lowfat milk, Large eggs, baking pwdr, sugar and salt. Combine the bread crumb mix with the cranberry mix.
- 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 cool 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 in sufficient 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 hrs, 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 hot in the mold, covered, for several hrs.
- To make the glaze, combine cranberry juice, sugar and salt in a saucepan. Simmer the juice, stirring, till the sugar has dissolved. Bring the mix to a boil and swirl gently till a candy thermometer reads 250 degrees. Add in whole cranberries and remove the pan from the heat.
- Let the glaze cold and then refrigerateit, covered, till ready to serve.
- To serve, unmold the pudding onto a serving plate and pour the cranberry glaze over it.
- Suggested Wine: Suggested drink: Mulled wine
