Steamed Cranberry Pudding

Ingredients

• 0.5 cup Butter, softened
• 1 cup Granulated sugar
• 3 Large eggs
• 3.5 cups All-purpose flour
• 1.25 tablespoons Baking powder
• 0.5 cup Milk
• 1.5 cups Fresh or frozen cranberries
• 1 cup Heavy cream (For serving)
• 2 tablespoons Granulated sugar (For serving)
• 0.25 teaspoon Ground nutmeg (For serving)

Instructions

1. 1In a large bowl, cream together the softened butter and sugar until light and fluffy.
2. 2Beat in the eggs one at a time, mixing well after each addition.
3. 3In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
4. 4Gently fold in the cranberries.
5. 5Grease a 6-cup pudding mold or heat-safe bowl with butter.
6. 6Pour the batter into the prepared mold, cover tightly with a lid or aluminum foil, and steam for 3 hours. To steam, place the mold on a trivet in a large pot with enough boiling water to come halfway up the sides of the mold. Maintain a gentle simmer throughout the steaming process, adding more water as needed.
7. 7While the pudding is steaming, prepare the nutmeg cream. In a bowl, whisk together the heavy cream, sugar, and nutmeg until the sugar is dissolved.
8. 8Once the pudding is cooked, let it cool slightly before inverting it onto a serving plate. Serve warm with the nutmeg cream.