| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Kerr | 8 | Servings | |
INGREDIENTS
| 1/2 | t | + 1/4 cup + 2 tbsp stick |
| margarine | ||
| 1/3 | 16 oz can + 2 tbsp | |
| whole-berry cranberry | ||
| sauce | ||
| 1/4 | c | Brown sugar |
| 1 | Egg | |
| 1/2 | t | Vanilla |
| 1/2 | t | Almond extract |
| 1 1/4 | c | All-purpose flour |
| 1 1/2 | t | Baking powder |
| 3/4 | c | Non fat milk |
| 1/4 | c | Dried cranberries |
| 1/4 | c | Finely chopped hazelnuts |
| 1 | 8 oz contain liquid egg | |
| substitute | ||
| 1/4 | c | Brown sugar |
| 1 1/2 | c | 2% fat milk |
| 2 | T | Cornstarch mixed with 1/4 |
| cup 2%fat milk |
INSTRUCTIONS
For the pudding, lightly grease a 6-cup rimmed bowl, 8 inches across at the top, with 1/2tsp of the margarine. Spread 1/3 of the cranberry sauce around the bottom of the bowl (this will be the "crown" of the pudding). In a small bowl, cream the remaining margarine and brown sugar until light and fluffy and doubled in volume. Beat in the egg, vanilla, and almond extract until well blended and light. Double-sift the flour and baking powder into a large mixing bowl. Make a hole in the centre and pour in the creamed batter. Fold together slowly until about a quarter of the flour is incorporated, then add half of the milk and fold this in with about three stirs before adding the additional milk. The entire mixture should be folded slowly for about 20 revolutions. Spoon one third of the batter carefully into the pudding bowl on top of the cranberries. Sprinkle with half of the dried cranberries, then half of the chopped nuts. Top with another third of the batter, the remaining dried cranberries and remaining nuts. Top with the rest of the batter and smooth out. The bowl should be about two-thirds full. Place wax or greaseproof paper over the bowl and cover with a 14-inch-square cotton cloth. Secure the cloth under the rim lip of the bowl with a piece of string, bring the four corners up to the top and tie them diagonally to form a handle. Put a wire rack inside a large pot of boiling water. Set the covered pudding bowl on this rack and adjust the water until it comes halfway up the side of the pudding bowl. Cover and simmer for 1 1/2 hours. Remove, unwrap, and remove cloth and paper. Just before serving, make the custard sauce. In a small bowl (I find copper bowls work best for this, but a double boiler will do), whisk the egg substitute and brown sugar over a large saucepan of almost boiling water for 5 minutes. Remove from the heat. In a medium saucepan, slowly heat the 1 1/2 cups milk with the egg substitute-brown sugar mixture, stirring occasionally, until just below the boil. Mix in the slurry made from the cornstarch and extra milk. Keep stirring on medium-low heat until it thickens, about 30 seconds. Position the whipped egg substitute over boiling water and pour in the thickened milk, stirring constantly with a wire whisk. Remove from heat when it is fluffy and almost doubled in size. To serve, place serving plate upside down on top of the unwrapped pudding bowl and holding plate and bowl together with a towel, turn the whole thing over. Carefully lift off the bowl to reveal the crimson-crested pudding, steaming hot. Slice into eight serving portions and top each one with the hot custard sauce. Garnish with the cranberry sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 467
Calories From Fat: 141
Total Fat: 16g
Cholesterol: 24.8mg
Sodium: 279.8mg
Potassium: 227.3mg
Carbohydrates: 75.6g
Fiber: 2.1g
Sugar: 39.7g
Protein: 6.2g