Dessert Buffet -- Cranberry-Orange Steamed Pudding

CRANBERRY-ORANGE STEAMED PUDDING 10 servings

1/2 cup cold water

1 1/3 cups sugar, divided

1 cup dried cranberries

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

3 eggs, lightly beaten

1 tablespoon finely grated orange peel

1/2 cup freshly squeezed orange juice

1/3 cup chopped crystallized (sugar) ginger

Boiling water

Sweetened whipped cream

1. Butter the inside of a 1 1/2- to 2-quart pudding mold and its cover. Select a pot with a cover large enough to hold the mold. Place a low trivet or jar lid in the bottom of the pot.

2. In a small pan, combine the cold water with 1/3 cup sugar. Bring to a boil, stirring to dissolve the sugar. Add the dried cranberries, cover and simmer 2 minutes. Set aside. (Do not drain.)

3. In a bowl, stir together the flour, baking soda, cloves, nutmeg, ginger, allspice, cinnamon and salt. Set aside. In a large bowl, combine the butter and the remaining 1 cup sugar. Using an electric mixer set at medium speed, beat until light and fluffy, about 3 minutes, scraping down the bowl sides as needed. Add the eggs, a little at a time, beating after each addition. Beat until increased in volume slightly, about 5 to 6 minutes, again scraping down the bowl sides.

4. Using a rubber spatula, fold in the flour mixture, one-third at a time, alternating it with the orange juice and the cranberries with their liquid. Quickly beat in the orange peel and crystallized ginger.

5. Spoon into the prepared mold, cover and place on the trivet in the pot. Add boiling water to reach two-thirds up the mold sides. Cover and simmer gently for 1 1/2 hours. Add boiling water as needed to maintain original level.

6. Remove the mold and let rest for 5 minutes. Insert a knife around the edge of the mold. Invert onto a heat-resistant plate and lift off the mold. Cool completely before wrapping and refrigerating. (This can be done 3 days in advance.)

7. To serve: Unwrap pudding. Set the plate with the pudding on a rack over simmering water, cover loosely with foil and steam 30 minutes, until warmed through. Serve warm with sweetened whipped cream.

Data per serving Calories 392 Protein 5.4g Fat 11.7g Carbohydrates 67.5g Sodium 244mg Saturated fat 6.56g Monounsaturated fat 3.49g Polyunsaturated fat 0.82g Cholesterol 90mg

From "Chuck Williams' Thanksgiving & Christmas" by the Williams-Sonoma Kitchen Library.