1 cup sugar
1 package fresh cranberries
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/2 cup unsalted butter (room temperature)
3 eggs, lightly beaten
Juice and zest of 1 orange
1/3 cup crystallized ginger, chopped
1/2 cup chopped walnuts
Boiling water as needed
Servings: 16
1. Butter the inside and the lid of the pudding mold (1 1/2 to 2 quart with cover). In a 5-liter or larger pressure cooker, place the trivet on the bottom and add 3 cups of water.
2. Sift together flour, baking soda, cloves, allspice and ginger. Stir in the cranberries. Set aside. In a large bowl, combine the butter and sugar. Use an electric mixer to beat the butter and sugar until the mixture is light and fluffy. Add the eggs, beating after each addition. Beat the mixture until it has increased slightly in volume, about 5-6 minutes.
3. Using a rubber spatula, fold in the flour mixture, one third at a time, alternating with the flour and cranberries and the orange juice and zest. Quickly beat in the nuts and crystallized ginger.
4. Spoon into the prepared mold, avoiding air bubbles. Cover the mold with the lid (or aluminum foil if using a bundt or ring mold) and place in the pressure cooker.
5. Place cover on the cooker and bring the pressure to the second red ring over high heat. Adjust the heat to maintain pressure at the second red ring and time 45 minutes. Use natural release method. Un-mold on to a decorative platter and serve warm.
Notes: The holidays are the one time of the year that I can get out my beautiful molds and use them for a festive dessert like this one. Use tin-lined or nonstick molds.
This recipe can be made anytime of the year with dried cranberries. Use 1/3 cup of sugar and 1/4 cup water to hydrate them before using.
1 package fresh cranberries
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/2 cup unsalted butter (room temperature)
3 eggs, lightly beaten
Juice and zest of 1 orange
1/3 cup crystallized ginger, chopped
1/2 cup chopped walnuts
Boiling water as needed
Servings: 16
1. Butter the inside and the lid of the pudding mold (1 1/2 to 2 quart with cover). In a 5-liter or larger pressure cooker, place the trivet on the bottom and add 3 cups of water.
2. Sift together flour, baking soda, cloves, allspice and ginger. Stir in the cranberries. Set aside. In a large bowl, combine the butter and sugar. Use an electric mixer to beat the butter and sugar until the mixture is light and fluffy. Add the eggs, beating after each addition. Beat the mixture until it has increased slightly in volume, about 5-6 minutes.
3. Using a rubber spatula, fold in the flour mixture, one third at a time, alternating with the flour and cranberries and the orange juice and zest. Quickly beat in the nuts and crystallized ginger.
4. Spoon into the prepared mold, avoiding air bubbles. Cover the mold with the lid (or aluminum foil if using a bundt or ring mold) and place in the pressure cooker.
5. Place cover on the cooker and bring the pressure to the second red ring over high heat. Adjust the heat to maintain pressure at the second red ring and time 45 minutes. Use natural release method. Un-mold on to a decorative platter and serve warm.
Notes: The holidays are the one time of the year that I can get out my beautiful molds and use them for a festive dessert like this one. Use tin-lined or nonstick molds.
This recipe can be made anytime of the year with dried cranberries. Use 1/3 cup of sugar and 1/4 cup water to hydrate them before using.
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