Cranberry Pudding

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Cranberry Pudding

steamed-cranberry-pudding

By Monish Gujral Published: March 3, 2013

  • Yield: 6 to 8 servings (6 Servings)
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 50 mins

American steamed Christmas pudding This steamed pudding is popular on the American Christmas table. Flame it with rum and serve it with eggnog sauce for an extra treat.

Ingredients

Instructions

  1. Sift the flour and baking soda together in a small bowl. In a separate bowl, beat together the water, molasses, brown sugar and spices. Stir the flour mixture into the liquid ingredients until smooth and then fold in the cranberries and nuts.
  2. Pour the batter into a well greased pudding mold, leaving at least 1 inch of headroom for the pudding to rise. Don’t forget to grease the lid.
  3. Set on a trivet or a folded towel in a pot large enough to hold the mold. Pour boiling water to come 1/2 to 2/3 of the way up the side of the mold. Bring the water to a boil again on the stove, then reduce heat to a healthy simmer, cover the pot tightly and steam the pudding for 1 1/2 to 2 hours, or until a toothpick inserted into the pudding comes out clean.
  4. Allow the pudding to cool for 15-20 minutes, then unmold onto a serving platter and serve with whipped cream, a hard sauce or eggnog sauce

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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