Steamed Washington Cranberry Pudding with Buttercream Sauce
This recipe has been shared with us by a longtime friend of the Mill. It has been her family's most treasured Thanksgiving and holidays tradition. There’s nothing like the aroma of this luscious pudding as it steams slowly on low heat for 3 hours. Then comes the moment when the smooth, mouthwatering Buttercream Sauce is ladled over each warm pudding slice. You may see your guests licking their plates!
BY: JERILYN BRUSSEAU
Prep Time
1 hour 30 minutes
Bake Time
3 hours
Total Time
4 hours 30 minutes
Yield
8 servings
Ingredients
For the Cranberry Pudding:
2 cups (200g) fresh Washington State cranberries. Substitute with other cranberries, if WA cranberries are not available
1½ cups (201g) Organic Edison all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (140g) dark molasses
½ cup (113g) hot water
For the Buttercream Sauce:
¾ cup (171g) fresh unsalted butter
1½ cups (279g) sugar
¾ cup (173g) heavy cream
½ teaspoon vanilla
*Optional: ½ teaspoon Saigon Cinnamon (or your favorite cinnamon)
Baker's Notes
For a special evening:
Place warmed steamed pudding on a serving platter. Heat a small amount of brandy (1/3 cup) in a small metal pan or 1-cup metal measuring cup over low heat. When brandy just starts to bubble, light with a match and pour the heated brandy over the pudding. Quickly bring pudding to the table as the pudding flames. Be sure to use a pot holder when lighting the brandy.
Your guests will love it! The flames will go out quickly. But then comes the warm Buttercream Sauce ladled over each delicious slice.
Instructions
For the pudding:
- Butter the inside of a covered steamed pudding mold (you may also use a 1-pound coffee can tightly covered with parchment paper and tied with string).
- Thoroughly wash the cranberries, then drain briefly, leaving some moisture on the berries. Place them in a bowl and add ½ cup of the flour and stir gently to coat the cranberries. Set aside.
- In another bowl, stir together the remaining cup of flour, soda, and salt and then add the molasses and water. Combine cranberry mixture with flour mixture and stir very briefly, just until blended.
- Pour the batter into the buttered pudding mold and attach cover securely. Place the pudding container on a rack, over boiling water in a large, covered kettle and steam for 3 hours. Use medium heat to bring the water to a boil, then turn to low. The water level should never touch the bottom of the mold. Check every half hour to make sure the water does not boil dry.
- Remove the mold and cool for 10 minutes, then turn it upside down and allow pudding to cool in an inverted position. Unmold the pudding, then wrap tightly and store in the refrigerator for up to two weeks. It improves with age.
- Serve warm with the Buttercream Sauce. To reheat, wrap the pudding tightly in foil and place in the oven preheated to 250° for 30 minutes.
For the Buttercream Sauce:
- Combine butter and sugar in a saucepan. Stir over very low heat until completely dissolved, at least 20 minutes. Stir with whisk to incorporate any sugar from the sides of the pan. Cool slightly.
- Slowly stir in heavy cream and vanilla. Serve immediately over slices of warm pudding. Or, cool thoroughly and store in the refrigerator up to one month. Reheat over very low heat.
*Optional: add ½ teaspoon Saigon Cinnamon (or your favorite cinnamon) to the butter-sugar mixture with heavy cream and vanilla for an aromatic, delicious cinnamon butter cream sauce.
Baker's Notes
For a special evening:
Place warmed steamed pudding on a serving platter. Heat a small amount of brandy (1/3 cup) in a small metal pan or 1-cup metal measuring cup over low heat. When brandy just starts to bubble, light with a match and pour the heated brandy over the pudding. Quickly bring pudding to the table as the pudding flames. Be sure to use a pot holder when lighting the brandy.
Your guests will love it! The flames will go out quickly. But then comes the warm Buttercream Sauce ladled over each delicious slice.