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Categories:
flour baking powder ground cinnamon salt ground ginger ground nutmeg clove sugar brown sugar butter vanilla egg low-fat milk fresh cranberries golden raisin pecans low-fat milk sugar cornstarch egg orange marmalade butter orange rind vanilla
Viewed: 37 - Published at: 5 years agoIngredients
- 1 12 cups all-purpose flour
- 1 12 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 14 teaspoon salt
- 14 teaspoon ground ginger
- 14 teaspoon ground nutmeg
- 18 teaspoon clove
- 13 cup sugar
- 13 cup dark brown sugar, packed
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 12 cup low-fat milk
- 1 12 cups fresh cranberries, coarsely chopped
- 12 cup golden raisin
- 3 tablespoons pecans, chopped
- 1 34 cups low-fat milk
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1 large egg
- 2 tablespoons orange marmalade
- 1 teaspoon butter, softened
- 12 teaspoon orange rind, grated
- 12 teaspoon vanilla extract
Method
- Pudding:.
- Combine flour, baking powder, cinnamon, salt, ginger, nutmeg and cloves in a small bowl with a whisk.
- Set aside.
- Beat the sugar, brown sugar, butter, vanilla and egg in a large bowl at medium speed of a mixer until well blended (about 2 minutes).
- Add flour mixture to the sugar mixture alternately with milk, beginning and ending with flour mixture.
- Stir in cranberries, raisins and pecans.
- Spoon batter into a 6-cup steamed-pudding mold coated with cooking spray.
- Cover tightly with lid (also coated with cooking spray) and secure tightly.
- Place mold on a shallow rack in a stockpot; add enough hot water to come halfway up sides of mold.
- Cover and steam over medium-low heat for 2 1/2 hours or until a wooden pick inserted in the center of the pudding comes out almost clean, adding additional water as needed.
- Cool on wire rack for 10 minutes.
- Invert mold onto a platter and slice pudding.
- Serve pudding warm with Orange Marmalade Sauce (recipe below).
- Sauce Recipe: Combine low-fat milk, sugar, cornstarch and egg in the top of a double boiler; stir well with a whisk.
- Cook over simmering water until thick (about 6 minutes); stirring constantly.
- Remove from heat and stir in marmalade, butter, orange rind and vanilla.
- Serve warm over the pudding.
