Cranberry And Pumpkin Steamed Pudding

Recipe Ingredients

6 oz	170g	Unsalted butter - at room temperature
2 cups	396g / 13oz	Sugar
3 cups	594g / 20oz	Eggs (large)
3 tablespoons	45ml	Fresh lemon juice
2 tablespoons	30ml	Grated lemon zest
1 1/2 cups	355ml	Pumpkin puree
2 1/4 cups	140g / 4.9oz	Flour
1 teaspoon	5ml	Grated fresh ginger
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Ground clove
2 1/2 teaspoons	12ml	Baking powder
1/2 teaspoon	2.5ml	Salt
3/4 cup	69g / 2.4oz	Fresh cranberries - tossed with
2 tablespoons	30ml	Sugar
		Lightly whipped unsweetened cream
		Tangerine Caramel Sauce - see * Note

Recipe Instructions

* Note: See the "Tangerine Caramel Sauce" recipe which is included in this collection.

Liberally butter inside and top of a 2-quart pudding mold with two tablespoons of butter.

Cream remaining butter and sugar with an electric mixer until light and fluffy. Beat in eggs one at a time then add the lemon juice, orange zest and the pumpkin puree.

Sift the flour, ginger, cinnamon, clove, baking powder and salt together and then gently stir into pumpkin mixture.

Place cranberries in bottom of pudding mold and then fill pudding mold with pumpkin mixture and place lid on top. Place mold in a pot large enough to hold with at least 1 inch clearance all around. Fill pot half way up sides of mold with boiling water. Cover pot and slowly simmer for 2 hours or until a toothpick inserted in the middle of mold comes out clean. Check pot occasionally to make sure water is barely simmering. Cool pudding in mold to room temperature before unmolding.

Slice and serve with unsweetened whipped cream and warm Tangerine Caramel Sauce.

This recipe yields 8 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9742 broadcast 11-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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