Steamed Cranberry Pudding  
Source: Martha Stewart

 

Ingredients:
12 ounces (3 cups) fresh or frozen cranberries
3/4 cup sugar
1/4 cup kirsch
1 stick cinnamon
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 pinch salt
1/2 cup unsalted butter, softened
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 cup milk
1 cup dried cranberries
 

Topping Ingredients:
1 cup heavy cream, well chilled
2 tablespoons kirsch
1 tablespoon powdered sugar, sifted

 

Instructions:
Generously butter a 7 1/2 cup steam-pudding mold; set aside. In a large saucepan, combine cranberries, sugar, kirsch and cinnamon stick. Set over medium-high heat and bring to a boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool. Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside.
Meanwhile, prepare the water bath. Fill a large, 11 x 5 1/4-inch pot 1/3 full with water. Set over high heat, and bring to a boil. Reduce heat to low, cover and keep at a simmer until pudding is ready to cook. In a medium bowl, sift together the flour, baking powder and salt. In a large bowl, use an electric mixer to beat the butter and sugar until light and creamy, about 4 minutes. Add the eggs, one at a time, mixing until completely blended. Add the vanilla. In three additions, alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients and blending well after each addition. Add the dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended.
Pour batter into pudding mold to within 1/2" of the top, and cover mold tightly. Submerge a folded dish towel onto the bottom of the large water-bath pot. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes or until pudding has set and a knife inserted into the center comes out clean. Remove pudding mold from the water bath, and cool 15 minutes on a wire rack. Unmold pudding onto a serving platter. Makes 8 to 10 servings.
KIRSCH-FLAVORED WHIPPED CREAM: Pour the cream into the bowl of a heavy-duty mixer. Add the kirsch and sifted confectioners' sugar. Whip on high speed until stiff peaks form, about 45 seconds to 1 minute.