Cranberry Orange Steamed Pudding

View Instructions

Makes:

six 5-oz (150 mL) desserts

Serves:

Prep Time:

15 minutes

Cook Time:

30 minutes

Introduction

About this Recipe

Category:

Desserts

Recipe from Set for the Holidays
Appetite for Random House, 2018

These light steamed puddings, are citrusy and moist. They are a nice option for a casual supper, and can easily be made ahead and reheated as needed.

Ingredients

½ cup (115 g) unsalted butter, at room temperature
¾ cup (150 g) granulated sugar
Zest of 1 orange
2 large eggs, at room temperature
1 large egg yolk
2 Tbsp (30 mL) orange juice
1 tsp vanilla extract
1 ⅓ cups (200 g) all-purpose flour
1 tsp baking powder
Pinch of salt
½ cup (70 g) dried cranberries

NOTES: You can store these cooled baked puddings in the ramekins, wrapped in plastic, in the fridge for up to 3 days. Before serving, let them sit at room temperature for an hour, then reheat in a covered water bath for 20 minutes at 300 °F (150 °C). (Alternatively, reheat the ramekins in the microwave for 30 to 45 seconds.)

Step by Step Instructions

Step 1

Preheat the oven to 350 °F (180 °C). Grease six 5-oz (150 mL) ramekins and sprinkle them with a coating of granulated sugar, tapping out any excess. Place the ramekins in a roasting pan with sides higher than the ramekins.

Step 2

Beat the butter, sugar and orange zest by hand until smooth. Add the eggs one at a time, blending well after each addition, and then beat in the egg yolk, orange juice and vanilla.

Step 3

Sift in the flour, baking powder and salt and stir until evenly combined. Stir in the cranberries. Spoon the batter into the ramekins, spreading to level.

Step 4

Pour boiling water around the ramekins to reach halfway up the sides. Cover the pan with aluminum foil (or a lid, if you have it) and bake for about 30 minutes, until the tops of the puddings spring back when gently pressed.

Step 5

Using a tea towel or a jam jar lifter (used in canning), transfer the ramekins from the roasting pan to a wire rack. Let the puddings cool for at least 20 minutes before serving.