Small cranberry-topped steamed puddings accompanied by a creamy eggnog custard sauce are a stylish twist on classic plum pudding.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2003
Ingredients
Eggnog Custard Sauce:
Method
Grease sides of eight 3/4-cup (175 mL) ramekins or custard cups; line bottoms with parchment paper. Chop cranberries coarsely; toss with 1/2 cup (125 mL) of the sugar. Divide 1 cup (250 mL) evenly among ramekins; set remainder aside.
In bowl, beat butter with remaining sugar. Beat in eggs, 1 at a time, then orange rind. In separate bowl, whisk together flour, baking powder and salt ; add to butter mixture alternately with milk, making 2 additions of flour mixture and 1 of milk. Stir in reserved cranberry mixture.
Spoon into prepared ramekins, smoothing tops. Cover each tightly with foil, bringing foil 1 inch (2.5 cm) down side of ramekin. Tie string around foil to secure. Place ramekins on rack in large roasting pan; add enough boiling water to come halfway up sides of ramekins. Cover pan tightly with lid or foil; steam over medium-low heat until tester inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool; refrigerate for up to 2 days. To reheat, steam as above for 20 minutes. To reheat in microwave, run knife around edges of puddings to loosen; invert onto large microwaveable plate, cover with dome or plastic wrap and microwave at Medium/50% for 90 seconds.)
Eggnog Custard Sauce: Meanwhile, in heavy saucepan, heat cream over medium heat until tiny bubbles form around edge. In bowl, whisk egg yolks, sugar and nutmeg; whisk in hot cream. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, 8 minutes. Strain into separate bowl; stir in rum and vanilla. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 2 days. Reheat in saucepan over medium heat, whisking often, about 3 minutes. Or microwave at Medium-Low/30% for 3 minutes.)
Run knife around edges of puddings to loosen; invert onto each of 8 warmed dessert plates or shallow bowls. Spoon about 1/4 cup (50 mL) of the custard sauce around each.
Nutritional facts <b>Per serving:</b> about
- Sodium 214 mg
- Protein 8 g
- Calories 507.0
- Total fat 23 g
- Cholesterol 229 mg
- Saturated fat 12 g
- Total carbohydrate 69 g
%RDI
- Iron 13.0
- Folate 25.0
- Calcium 11.0
- Vitamin A 24.0
- Vitamin C 7.0
