INGREDIENTS

INSTRUCTIONS

Generously butter a 7 1/2 cup steam-pudding mold, and set aside. In a large
saucepan, combine cranberries, sugar, kirsch, and cinnamon stick. Set over
medium-high heat, and bring to a boil. Reduce heat to medium, and simmer
uncovered, stirring occasionally, for 10 to 12 minutes, or until
cranberries break down and mixture thickens. Remove from heat, discard
cinnamon stick, and cool. Evenly spread 1/2 cup of the cooled cranberry
mixture onto the bottom of the pudding mold, and set aside. Meanwhile,
prepare the water bath. Fill a large, 11- by 5 1/4-inch pot 1/3 full with
water. Set over high heat, and bring to a boil. Reduce heat to low, cover,
and keep at a simmer until pudding is ready to cook. In a medium bowl, sift
together the flour, baking powder, and salt. In a large bowl, use an
electric mixer to beat the butter and sugar until light and creamy, about 4
minutes. Add the eggs one at a time, mixing until completely blended. Add
the vanilla. In three additions, alternate adding the dry ingredients and
the milk, beginning and ending with the dry ingredients and blending well
after each addition. Add the dried cranberries and the remaining cranberry
mixture to the batter, and mix until well blended. Pour batter into pudding
mold to within 1/2 inch of the top, and cover mold tightly. Submerge a
folded dish towel onto the bottom of the large water-bath pot. Place the
pudding mold into the water bath, resting on the towel, so that the water
comes halfway up the sides of the mold. Cover the water bath, and gently
simmer the pudding for about 2 hours and 20 minutes or until pudding has
set and a knife inserted into the center comes out clean. Remove pudding
mold from the water bath, and cool 15 minutes on a wire rack. Unmold
pudding onto a serving platter. Serve with kirsch-flavored whipped cream.
To make Kirsch-Flavored Whipped Cream: Pour the cream into the bowl of a
heavy-duty mixer. Add the kirsch and sifted confectioners' sugar. Whip on
high speed until stiff peaks form, about 45 seconds to 1 minute. (Makes 2
cups) Makes 8 to 10 servings.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.

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