Recipe - Cranberry And Pumpkin Steamed Pudding

6 ounce Unsalted butter; room
temperature
2 cup Sugar
3 lg Eggs
3 tablespoon Fresh lemon juice
2 tablespoon Grated lemon zest
1 One half cup Pumpkin puree
2 One fourth cup Flour
1 teaspoon Grated Fresh Ginger
1 teaspoon Cinnamon
One half teaspoon Ground Cloves
2 One half teaspoon Baking Powder
One half teaspoon Salt
Three fourths cup Fresh Cranberries Tossed
With
2 tablespoon Sugar
Lightly Whipped Unsweetened
Cream

TANGERINE CARAMEL SAUCE
One half cup Heavy cream
Three fourths cup Tangerine juice, strained
1 Three fourths cup Sugar
Three fourths cup Water
5 tablespoon Cold unsalted butter, cut
into bits
1 teaspoon Vanilla
1/8 teaspoon Salt
2 tablespoon Brandy or bourbon

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 EATL Digest 8 November 96

Date: Sat, 9 Nov 1996 10:22:38 0500

From: Bill Spalding billspa@ICANECT.NET