Ingredients Jump to Instructions ↓

  1. 6 oz 170g Unsalted butter - at room temperature

  2. 2 cups 396g / 13oz Sugar

  3. 3 cups 594g / 20oz Eggs (large)

  4. 3 tablespoons 45ml Fresh lemon juice

  5. 2 tablespoons 30ml Grated lemon zest

  6. 1 1/2 cups 355ml Pumpkin puree

  7. 2 1/4 cups 140g / 4.9oz Flour

  8. 1 teaspoon 5ml Grated fresh ginger

  9. 1 teaspoon 5ml Cinnamon

  10. 1/2 teaspoon 2 1/2ml Ground clove

  11. 2 1/2 teaspoons 12ml Baking powder

  12. 1/2 teaspoon 2 1/2ml Salt

  13. 3/4 cup 69g / 2.4oz Fresh cranberries - tossed with

  14. 2 tablespoons 30ml Sugar Lightly whipped unsweetened cream Tangerine Caramel Sauce - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Tangerine Caramel Sauce" recipe which is included in this collection. Liberally butter inside and top of a 2-quart pudding mold with two tablespoons of butter. Cream remaining butter and sugar with an electric mixer until light and fluffy. Beat in eggs one at a time then add the lemon juice, orange zest and the pumpkin puree. Sift the flour, ginger, cinnamon, clove, baking powder and salt together and then gently stir into pumpkin mixture. Place cranberries in bottom of pudding mold and then fill pudding mold with pumpkin mixture and place lid on top. Place mold in a pot large enough to hold with at least 1 inch clearance all around. Fill pot half way up sides of mold with boiling water. Cover pot and slowly simmer for 2 hours or until a toothpick inserted in the middle of mold comes out clean. Check pot occasionally to make sure water is barely simmering. Cool pudding in mold to room temperature before unmolding. Slice and serve with unsweetened whipped cream and warm Tangerine Caramel Sauce. This recipe yields 8 servings.


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