84
Cranberry Spice
Steamed Pudding
1. Butter the inside and lid of a 1 1/2 to 2 quart
tin-lined or nonstick pudding mold.
2. Sift together flour, baking soda, cloves, allspice
and ginger. Stir in the cranberries. Set aside.
3. In a large bowl, combine the butter and sugar.
Using an electric mixer, beat until mixture is light
and fluffy. Add eggs, one at a time, beating
mixture until it has increased slightly in volume,
about 5-6 minutes.
4. Using a rubber spatula, fold in flour mixture,
one third at a time, alternating with orange juice
and zest. Quickly beat in the ginger and walnuts.
5. Spoon into prepared mold, avoiding air
bubbles. Cover mold with lid (or tight covering of
greased foil if using bundt or ring mold).
6. In a 5-quart or larger pressure cooker, add
water and insert trivet. Lower pan into pressure
cooker.
7. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize at
second red ring. Cook for 45 minutes.
8. Remove from heat and use Natural Release
Method, see page 10.
9. Remove, and unmold to a decorative platter
and serve warm.
Makes 8 servings
Approximate Nutritional Analysis Per Serving:
457 calories / 7g protein / 67g carbohydrates / 19g fat
3g dietary fiber / 114mg cholesterol / 273mg sodium
*The pudding may be prepared with either fresh or
dried cranberries. If dried berries are used, rehydrate
with 1/3 cup sugar and 1/4 cup water.
21
/4cups flour
11
/2teaspoons
baking soda
1
/4teaspoon
ground cloves
1
/8teaspoon
ground allspice
1
/8teaspoon
ground ginger
1 package
cranberries*
1
/2cup unsalted butter
(room temperature)
1 cup sugar
3 eggs, lightly beaten
1 can (16 ounces)
peach halves,
drained
juice and zest of
one orange
1
/3cup crystallized
ginger, chopped
1
/2cup chopped
walnuts
3 cups water
