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Steamed Cranberry Pudding With Vanilla Sauce


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Ingredients

12 slice(s)

Pudding

  • 240 grams whole fresh or frozen & thawed cranberries
  • 135 grams light molasses
  • 100 grams hot water
  • 10 grams baking soda
  • 200 grams unsifted all-purpose flour

Sauce

  • 105 grams raw sugar
  • 115 grams butter, cut into pieces
  • 115 grams light cream
  • 5 grams vanilla extract
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Recipe's preparation

    Pudding
  1. In the order given, place ingredients into the TM bowl. 20 seconds / Counter-clockwise operation / Speed 5.Scrape down sides.

  2. Transfer to a buttered pudding mold. Clean and dry TM bowl

  3. Add 1000g of water to TM bowl. Cover pudding mold with foil and place into bottom of Varoma basket (set aside tray; don't need) with lid placed on top.

    Don't worry too much about a small gap, if Varoma lid doesn't sit snuggly on top. Use common sense with escaping steam.

  4. Steam for 60 minutes /Varoma / Speed 4. Remove Varoma lid and foil to test for doneness, using a bamboo stick. If stick doesn't come out clean, recover and steam for an additional 10 minutes /Varoma / Speed 4 until done.

    Carefully tip out steamed pudding on to a warmed serving plate. Clean and dry TM bowl.

  5. Vanilla Sauce
  6. Place raw sugar into TM bowl. 10 seconds/speed 9. Scrape down bowl, add butterfly to TM bowl and add the rest of the ingredients.

    Cook 10 minutes / 80C / Speed 4.

     

  7. Present steamed pudding with Vanilla sauce poured over it and/or serve sauce on the side.

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Accessories you need

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Tip

This recipe has been adapted from The Junior League's "The San Francisco a la Carte"  cookbook (©1991). This recipe can be doubled - add on 20% to the steaming time.Great served with vanilla bean ice cream too.

I used to make this holiday dessert (Thanksgiving, Christmas and New Year's or any elegant occasion) on the stovetop, steaming the pudding in a big, covered spaghetti pot; it's been a family favourite for decades. It's an easy recipe and steaming on the stovetop didn't interfere with the main meal cooking in the oven at the same time. Since owning a TM 31 and now the TM 5, it's all the simpler to make! I have made it in both machines easily. The vanilla sauce is especially velvety made in the TMX and any sauce left over in the fridge doesn't separate into layers, like it used to when I made it by stirring it in a pot. Far superior made in the Thermomix!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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