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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Import, New, Text 8 Servings

INGREDIENTS

6 oz Unsalted butter, room
temperature
2 c Sugar
3 Eggs
3 T Fresh lemon juice
2 T Grated lemon zest
1 1/2 c Pumpkin puree
2 1/4 c Flour
1 t Grated Fresh Ginger
1 t Cinnamon
1/2 t Ground Cloves
2 1/2 t Baking Powder
1/2 t Salt
3/4 c Fresh Cranberries Tossed
With>>>
2 T Sugar
Lightly Whipped Unsweetened
Cream
1/2 c Heavy cream
3/4 c Tangerine juice, strained
1 3/4 c Sugar
3/4 c Water
5 T Cold unsalted butter, cut
into bits
1 t Vanilla
1/8 t Salt
2 T Brandy or bourbon

INSTRUCTIONS

Liberally butter inside and top of a 2 quart pudding mold with two
tablespoons of butter.  Cream remaining butter and sugar with an
electric mixer until light  and fluffy. Beat in eggs one at a time then
add the lemon juice,  orange zest and the pumpkin puree.  Sift the
flour, ginger, cinnamon, clove, baking powder and salt  together and
then gently stir into pumpkin mixture.  Place cranberries in bottom of
pudding mold and then fill pudding  mold with pumpkin mixture and place
lid on top. Place mold in a pot  large enough to hold with at least an
inch clearance all around. Fill  pot half way up sides of mold with
boiling water. Cover pot and  slowly simmer for 2 hours or until a
toothpick inserted in the middle  of mold comes out clean. Check pot
occasionally to make sure water is  barely simmering. Cool pudding in
mold to room temperature before  unmolding.  Slice and serve with
unsweetened whipped cream and warm Tangerine  Caramel Sauce.  Yield: 8
servings  TANGERINE CARAMEL SAUCE: Mix cream and tangerine juice and
heat until  just before boiling, keep warm.  Combine the sugar with the
water. Cover and bring to a simmer.  Uncover and increase heat to
maintain simmer. Do not stir but wash  down any sugar crystals clinging
to side of pan with a pastry brush  dipped in water. Watch pan
carefully, swirling it from time to time  until syrup turns golden
brown.  Off heat and whisk in cream tangerine mixture in a steady
stream.  Mixture will bubble dramatically so stir carefully. Whisk in
butter  by bits until completely combined. Stir in vanilla, salt and
brandy  or bourbon to taste.  Store indefinitely covered in the
refrigerator. Serve warm or cold.  Yield: 2 cups  Copyright, 1996, TV
FOOD NETWORK, G.P., All Rights Reserved Recipe By  : COOKING RIGHT SHOW
#CR9742  Posted to EAT-L Digest  8 November 96  Date:    Sat, 9 Nov
1996 10:22:38 -0500  From:    Bill Spalding <billspa@ICANECT.NET>

A Message from our Provider:

“Exercise daily — walk with the Lord.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 755
Calories From Fat: 220
Total Fat: 25g
Cholesterol: 135.8mg
Sodium: 482.3mg
Potassium: 189.7mg
Carbohydrates: 129.5g
Fiber: 2.7g
Sugar: 98.7g
Protein: 7g


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