Photo: Dennis Evans

Cranberry English Pudding with Brandied Crème Anglaise and Cranberry Compote

A tasty twist on an old recipe.

Ingredients:

Pudding

  • 1 loaf toasted white or multigrain bread slices, broken into 4 pieces
  • 1/2 cup (125 ml) granulated sugar
  • 1 1/2 cups (375 ml) cream or milk
  • 7 eggs
  • 1 Tbsp (15 ml) ground cinnamon (optional)
  • 1 cup (250 ml) cranberries

Crème Anglaise

  • 1 ¾ cup (425 ml) heavy cream
  • 1/2 cup (125 ml) 2% milk
  • 1 oz (20 ml) brandy
  • 1/2 cup (125 ml) sugar
  • 7 egg yolks

Cranberry Compote

  • 1 cup (250 ml) red wine
  • ½ cup (125 ml) water
  • juice and zest of one orange
  • 1 cup (250 ml) sugar
  • 2 cups (500 ml) cranberries
  • 2 Tbsp (30 ml) cornstarch plus 3 Tbsp (45 ml) cold water

Directions:

Pudding

  1. Put toast in a large bowl.
  2. Mix sugar, cream, eggs and cinnamon together and then add to toast, mixing all together.
  3. Let sit for 3 minutes until toast soaks up the liquid. Add cranberries and mix gently.
  4. Line a baking pan with parchment paper, top with mixture.
  5. Put in pre-heated 325°F (160°C) oven for 25 to 30 minutes.
  6. Serve warm, topped with crème anglaise and cranberry compote.

Crème Anglaise

  1. In a small pot mix together the cream, milk and brandy, and bring to a simmer.
  2. Whisk sugar with the egg yolks.
  3. Temper eggs by slowly pouring the hot milk mixture into the eggs and mixing well.
  4. Bring back on low heat and stir until thickens.
  5. Strain, cover with cling wrap, cool.

Cranberry Compote

  1. Stir all ingredients together—except cornstarch and water—in a pot.
  2. Bring to a slow simmer for 5 minutes, until cranberries pop and break open.
  3. Mix cornstarch and water and slowly add this slurry to the boiling cranberry sauce, stir and let cool.
This recipe was featured in the article Cooking with cranberries.

Recipe courtesy of Markus Ritter, Europa Inn and Restaurant in St. Andrews, New Brunswick

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