berries, cranberries, Cranberry Orange Pudding, hazelnuts, I Heart Cooking Clubs, IHCC, nigella lawson
Appeasing my inner goddess...with Cranberry Orange PuddingSunday, December 6, 2009
What does your inner goddess crave? Something sweet and sinful? Something tart and tangy? Something earthy and rich? My inner goddess is just the root of my outer desires. And I desire....everything. Just depends on the day...or on my mood. Sometimes I can't even decide, so I let fate guide me. While looking for a goddess goodie last night, my guide was my pantry. And my fridge. And my computer. What Nigella recipe could I find to satisfy my inner urges right then with ingredients I already had on hand (because I was not leaving the house. Nope. Wasn't gonna do it.) Luckily, I stock pile cranberries this time of year and I found a lusty sounding recipe for a pudding. A pudding that used orange oil as a flavor component. I didn't have any orange oil, but I happened to have some orange liqueur. Even better! This goddess was in business. And fortunately, I read the reviews of this recipe so that I knew that I was likely to get a heavenly mess at the bottom of my oven...which didn't convince me to use a bigger pan, because I think the goddess is a bit of a rebel, as well (throwing caution to the wind and all)...but I was wise enough to line the bottom with foil. Next time I'll use a bigger pan, too...but it didn't spoil the dish. Spilled it. Didn't spoil it. Cranberry Orange Pudding slightly adapted from Nigella Lawson yield: 4-6 svgs. For the fruit: 1/2 stick unsalted butter 4 1/2 cups cranberries 3 tablespoons sugar I added a good splash of Cointreau For the batter: 1 1/4 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 3/4 cups, plus 2 tablespoons sugar 2 eggs, beaten 1 stick unsalted butter, melted Few drops orange oil I used Cointreau 1/3 cup flaked almonds I actually used a couple handfuls of chopped hazelnuts Turbinado sugar, to sprinkle over Preheat the oven to 325 degrees F. Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar and a good splash of orange liqueur. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat. Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil or liqueur. Mix until smooth. Pour half of the batter into a 2-pint round pie dish this is your subconscious...bigger one...use a bigger one... Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely. Sprinkle flaked almonds or hazelnuts in my case and turbinado sugar on top... ...don't forget to line your oven with foil. Wanna know why? Because within 10 minutes, I heard drips hitting the bottom and starting to smell overly toasty...and smoke was pouring out the holes in the top of the stove...oh yeah, turn on the hood...extremely important. But I soldiered on. The goddess would not be beaten or deterred. Just see what happens. Bake for 45 minutes to 1 hour took mine 53 minutes, until the top is golden brown and set. See, good thing I soldiered on, because it was gorgeously, sinfully delicious! A crusty top and a gooey, rich and tangy center. About a bite of so in, I realized it would be good with a glop of homemade Mascarpone, as well. Oh yes, it was. More richness...but in a creamy, complimentary way! Our theme this week over at I Heart Cooking Clubs is Goddess Goodies...and this satisfied my inner goddess superbly. Join us or come on over to see what everyone else's inner (or outer) goddesses craved.
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.