cranberry gingerbread steamed pudding
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 2 c (240 g) all-purpose flour
  • ½ tsp baking soda
  • 1.5 tsp baking powder
  • ½ tsp salt
  • 3 tsp ground cinnamon
  • ½ tsp ground cloves
  • pinch fresh ground pepper
  • 1c plus 2 tbsp (223 g) granulated sugar
  • 9 tbsp butter, at room temperature
  • 4 eggs, at room temperature
  • zest of one orange
  • ¼ c plus 2 tbsp unsulfured molasses
  • 2 tbsp apple cider molasses
  • 1 tbsp orange marmalade
  • 1 tsp fresh, grated ginger
  • 1 tsp vanilla extract
  • ¾ c fresh cranberries, cut in half if large
Instructions
  1. Oil a 1 quart pudding mold and lid with olive oil, then butter generously. Dust with sugar, tap out the excess and set aside.
  2. Place a steamer basket in a large, covered pot that will accommodate the pudding mold, then bring enough water to boil to come halfway up the mold. Reduce to a simmer.
  3. Sift flour, baking powder, baking soda, salt, cinnamon, cloves and pepper and set aside.
  4. Beat butter, sugar and orange zest on high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating on low speed until combined. Add the molasses, apple cider molasses, orange marmalade, ginger and vanilla and mix until combined. Gradually add the flour mixture and mix just until combined. Stir in cranberries.
  5. Pour the batter into the mold and smooth with the back of a spoon. Place on the steamer basket and steam for 30 minutes undisturbed, then rotate the pot on the burner. Maintain a low simmer and cook for an additional hour, then check for doneness by inserting a toothpick into the center of the pudding. The toothpick should come out sticky but not wet. When the pudding is done, remove it from the pot and place it on a cooling rack and remove the lid. When the mold is cool to the touch, run a knife around the edges to loosen and invert directly on your serving plate. Generously soak with hard sauce and serve warm. Pudding can be made up to one day ahead. If you are not serving immediately, cover tightly with plastic wrap to store. Return to the pudding mold and steam for an additional 45 minutes to warm before serving.
Recipe by oh honey bakes at https://ohhoneybakes.com/cranberry-gingerbread-steamed-pudding/