Cranberry Orange Steamed Pudding
Makes:six 5-oz (150 mL) desserts
Prep Time:15 minutes
Cook Time:30 minutes
About this Recipe
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.
- 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 1Preheat 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 2Beat 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 3Sift 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 4Pour 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 5Using 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.
To serve, unmold the puddings from the ramekins by inverting them onto individual plates.