Title: Steamed Cranberry Pudding
Categories: Blank
Yield: 1 Servings

Ingredients:

1/2 tsp oil and 2 tsp flour for preparing a 1quart bundt pan or heatproof casserole 3/4 cup whole wheat pastry flour 1/2 cup unbleached white flour 1 tsp baking soda 2 tsp finely minced or grated orange zest (organic, if possible) 3/4 tsp ground cinnamon 1/4 tsp ground cloves 1/8 tsp sea salt 2 cups coarsely chopped fresh or frozen (and defrosted) cranberries 1/2 cup coarsely chopped walnuts 1/2 cup orange juice 1/2 cup maple syrup Boiling water 1.) Pick out a pot to use as the steamer. Make sure that your bundt pan or casserole will comfortably fit inside. About 1/2 to 1 inch clearance on the sides is helpful.

2.) Oil and flour the bundt pan.

3.) In a bowl, combine the flours, baking soda, orange peel, cinnamon, cloves, salt, cranberries, and walnuts. In a measuring cup, combine the orange juice and maple syrup. Stir the liquid into the dry ingredients just until all of the flour is absorbed.

4.) Transfer the mixture into the prepared pan. Wrap tightly with two sheets of aluminum foil crisscrossed on the top. Make sure the seal is tight.

5.) Place a rack or trivet in the bottom of the cooker. Lower the pudding into the cooker with the aid of a foil strip. Another method: put the bundt pan into a string bag and lower into the pot. Keep the handles on the top for easy removal. Add enough boiling water to reach halfway up the sides of the pot.

6.) Steam until the pudding is set, about 75 to 90 minutes.

7.) Remove the bundt pan from the cooker. Remove the top foil, and run a knife around the edges. Then turn pan over onto a platter and unmold. Or just serve in spoonfuls.

8.) Serve warm.

Presure cooker variation:

Put the pudding in the cooker as above. Lock the lid in place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 25 minutes. Turn off the heat and allow the pressure to come down naturally for 15 minutes. Remove the lid safely. Converted by MMCONV vers. 1.40

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