Tested till perfect Jewelled Cranberry Puddings with Eggnog Custard Sauce
Jewelled Cranberry Puddings with Eggnog Custard Sauce
Photography by Matthew Kimura

Jewelled Cranberry Puddings with Eggnog Custard Sauce

Small cranberry-topped steamed puddings accompanied by a creamy eggnog custard sauce are a stylish twist on classic plum pudding.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2003

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 2-1/2 cups 2-1/2cupsfresh or frozen cranberries
  • 1 cup 1cupgranulated sugar
  • 1/2 cup 1/2cupbutter, softened
  • 2 2eggeggs
  • 1 tbsp 1tbspgrated orange rind
  • 1-1/2 cups 1-1/2cupsall purpose flour
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1 pinch 1pinchsalt
  • 3 tbsp 3tbspmilk

Eggnog Custard Sauce

  • 2 cups 2cups10% cream
  • 5 5egg yolkegg yolks
  • 3/4 cup 3/4cupgranulated sugar
  • 1/2 tsp 1/2tspfreshly grated nutmeg
  • 1 tbsp 1tbsprum or brandy, (or 1 tsp/5 ml rum extract)
  • 2 tsp 2tspvanilla
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Preparation

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 Information Per serving: about

cal 507 pro 8g total fat 23g sat. fat 12g
carb 69g fibre 2g chol 229mg sodium 214mg

% RDI:

calcium 11 iron 13 vit A 24 vit C 7
folate 25
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