By: Adapted from www.food52.com.
This English pudding is dark, tender, and quite tart. Served with liberal amounts of sweet, buttery, vanilla “hard sauce” (actually a misnomer, since the sauce is liquid and warm), this dessert could easily become a holiday tradition.
Time: Preparation 20 mins
Cooking 1 hours 15 mins
Serving: 8 Servings
Ingredients
- 1 egg
- 1 T sugar
- 0.5 c molasses
- 0.333333 c hot water
- 1.5 c flour
- 2 t baking soda
- 0.75 t salt
- 2 c fresh cranberries
- 1 c half-and-half
- 8 T butter
Preparation
Butter a Bundt pan. Set aside.
In a large bowl, combine the egg, heaping tablespoon of sugar, molasses, hot water, flour, baking soda, 1/2 teaspoon of salt, and fresh cranberries. Gently fold together until incorporated. Pour into the buttered Bundt pan, and wrap very tightly all around and on top with several layers of aluminum foil.
Place a steamer basket in a large pot, and fill the pot with about an inch of water. Bring to a boil, then lower the heat until barely simmering. Set the Bundt pan on the steamer basket, and cover the pot with a lid. Steam the pudding for 1 hour to 1 hour 15 minutes, without uncovering it, until it’s cooked through but still tender. Test with a cake tester; it should come out sticky, but not wet. Transfer the Bundt pan to a wire rack, uncover and let rest for 15 minutes, then invert onto a serving plate.
Combine the half-and-half, butter, remaining 1 cup sugar, and remaining 1/4 teaspoon of salt in a saucepan. Cook over medium heat, stirring occasionally, until the sugar and butter melt and a smooth sauce forms. Remove from heat and stir in the vanilla.
Serve the pudding in bowls, with lots of warm sauce on top.
