Side Pannel
Steamed Cranberry Pudding #1
Steamed Cranberry Pudding #1
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 1/2 tb Oil for preparing pan
- 2 tb Flour for preparing pan
- 3/4 c Whole wheat pastry flour
- 1/2 c Unbleached white flour
- 1 ts Baking soda
- 2 ts Finely minced or grated
- -orange zest (organic; if
- -possible)
- 3/4 ts Ground cinnamon
- 1/4 ts Ground cloves
- 1/8 ts Sea salt
- 2 c Coarsely chopped fresh or
- -frozen (and defrosted)
- -cranberries
- 1/2 c Coarsely chopped walnuts
- 1/2 c Orange juice
- 1/2 c Maple syrup
- Boiling water
Directions
from Recipes from an Ecological Kitchen, by Lorna J. Sass
1. Pick out a pot to use as the steamer. Make sure that your 1-quart bundt
pan or casserole will comfortably fit inside. About 1/2 to 1 inch
clearance on the sides is helpful.
2. Oil and flour the bundt pan.
3. In a bowl, combine the flours, baking soda, orange peel, cinnamon,
cloves, salt, cranberries, and walnuts. In a measuring cup, combine the
orange juice and maple syrup. Stir the liquid into the dry ingredients just
until all of the flour is absorbed.
4. Transfer the mixture into the prepared pan. Wrap tightly with two
sheets of aluminum foil crisscrossed on the top. Make sure the seal is
tight.
5. Place a rack or trivet in the bottom of the cooker. Lower the pudding
into the cooker with the aid of a foil strip. Another method: put the bundt
pan into a string bag and lower into the pot. Keep the handles on the top
for easy removal. Add enough boiling water to reach halfway up the sides of
the pot.
6. Steam until the pudding is set, about 75 to 90 minutes.
7. Remove the bundt pan from the cooker. Remove the top foil, and run a
knife around the edges. Then turn pan over onto a platter and unmold. Or
just serve in spoonfuls.
8. Serve warm. Presure cooker variation: Put the pudding in the cooker as
above. Lock the lid in place and over high heat bring to high pressure.
Lower the heat just enough to maintain high pressure and cook for 25
minutes. Turn off the heat and allow the pressure to come down naturally
for 15 minutes. Remove the lid safely.
1. Pick out a pot to use as the steamer. Make sure that your 1-quart bundt
pan or casserole will comfortably fit inside. About 1/2 to 1 inch
clearance on the sides is helpful.
2. Oil and flour the bundt pan.
3. In a bowl, combine the flours, baking soda, orange peel, cinnamon,
cloves, salt, cranberries, and walnuts. In a measuring cup, combine the
orange juice and maple syrup. Stir the liquid into the dry ingredients just
until all of the flour is absorbed.
4. Transfer the mixture into the prepared pan. Wrap tightly with two
sheets of aluminum foil crisscrossed on the top. Make sure the seal is
tight.
5. Place a rack or trivet in the bottom of the cooker. Lower the pudding
into the cooker with the aid of a foil strip. Another method: put the bundt
pan into a string bag and lower into the pot. Keep the handles on the top
for easy removal. Add enough boiling water to reach halfway up the sides of
the pot.
6. Steam until the pudding is set, about 75 to 90 minutes.
7. Remove the bundt pan from the cooker. Remove the top foil, and run a
knife around the edges. Then turn pan over onto a platter and unmold. Or
just serve in spoonfuls.
8. Serve warm. Presure cooker variation: Put the pudding in the cooker as
above. Lock the lid in place and over high heat bring to high pressure.
Lower the heat just enough to maintain high pressure and cook for 25
minutes. Turn off the heat and allow the pressure to come down naturally
for 15 minutes. Remove the lid safely.
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