|
Cooking & Entertaining
> Christmas Recipes >
Desserts
Winter Cranberry Pudding
Serves 8
Ingredients:
500g cranberries
2 pears peeled cored and chopped
200g light soft brown sugar
75g dried cranberries (or raisins) grated zest of one orange
400ml cranberry juice
1 cinnamon stick
10-12 thick slices of good white bread
Method:
Place everything except the bread in a saucepan and bring slowly
to a boil. Keep simmering until the sugar dissolves. Then cover and
let boil for an hour until the cranberries soften. Strain over a
sieve reserving the liquid.
Cut the crusts off the bread and one by one dip each slice
quickly into the cranberry liquid. Use about six slices to line the
base and sides of a 1 litre pudding basin. Patch up any holes with
the extra bread. Fill the centre of the pudding basin with the
cranberry mixture packing down well. Trim the remaining slices of
bread to fit the top. Dip these quickly in the liquid then place on
top. Again patch up any gaps with soaked bread pieces. Cover with
clingfilm and place on a plate. Place a saucer or plate on top and
weigh down (a couple of tins works well). Refrigerate overnight.
To serve carefully turn out the pudding onto a serving dish.
Serve in wedges topped with thick cream.
|
