Steamed cranberry pudding with grand marnier sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cranberries, fresh or frozen |
| ¾ | cup | Granulated sugar |
| ½ | cup | Butter |
| 2 | Eggs | |
| 1 | tablespoon | Grated orange rind |
| 1½ | cup | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| Pinch salt | ||
| 2 | tablespoons | Milk |
| ½ | cup | Firmly packed brown sugar |
| 2 | tablespoons | Cornstarch |
| ¼ | teaspoon | Salt |
| 1½ | cup | Water |
| 2 | tablespoons | Butter |
| 3 | tablespoons | (approx.) Grand Marnier or other orange liqueur |
Directions
GRAND MARNIER SAUCE
Chop cranberries coarsely (cut each into 3 or 4 pieces). Toss with ¼ cup of the sugar; set aside.
In bowl, cream together butter and remaining sugar. Beat in eggs, one at a time; add orange rind. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Stir in cranberries.
Turn batter into buttered 6 cup pudding mould or heavy bowl; cover tightly with lid or foil. Place in steamer or large saucepan; add boiling water to come halfway up sides of mould. Cover tightly and steam, adding more water to retain level, for 1½ hours or until tester inserted in center comes out clean.
Grand Marnier Sauce: In small heavy saucepan, combine sugar, cornstarch and salt; stir in water. Bring to boil, stirring constantly; boil gently for 2 minutes. Stir in butter and liqueur, adding more liqueur if desired.
(Sauce may be kept warm, covered, over low heat.) Serve spooned over pudding or pass separately. Makes about 6 servings. Typed in MMFormat by cjhartlin@... Source: Canadian Living Holly Jolly Recipes.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 29, 1999