Written By Cynthia Annett-Hynes Dessert / Recipes Apr 6, 2011 Individual Cranberry Puddings with Ice Wine-spiked Whipped Cream SHARE VIA: Facebook Twitter PinterestIndividual Cranberry Puddings with Ice Wine-spiked Whipped CreamThese single, serving sized puddings develop a wonderful flavour if allowed to mature several days in the fridge or freezer after baking (see method on how to do so). The splash of ice wine in the whipped cream served alongside adds an intriguing, deluxe flavour.Serve the rest of the bottle of ice wine in glasses alongside the pudding.• Preparation time: 30 minutes• Cooking time: 50 minutes• Makes: 8 servingsFor the whipping cream:1 cup whipping cream1 oz. BC ice wine (see Note)1 Tbsp. icing sugar, or to taste3 Tbsp. dried cranberries, finely choppedWhip the cream until soft peaks form. Mix in the ice wine and icing sugar and whip until stiff peaks form. Fold in the dried cranberries and store in the fridge until needed. For the puddings:3 Tbsp. melted butter1 (300 gram) bag fresh or frozen cranberries, coarsely chopped (see Note)1 1/2 cups all-purpose flour1/4 cup packed golden brown sugar1/2 cup raisins1/2 cup currants1/2 cup sliced almonds1 tsp. cinnamon1/8 tsp. ground nutmeg1/8 tsp. ground cloves2 tsp. baking soda1/4 tsp. salt1/3 cup boiling water1/4 cup molasses1/4 cup maple syrup1 tsp. pure vanilla extractFresh mint sprigs and twirls of orange zest for garnish (optional) Preheat the oven 325F. Thoroughly brush 8, 1-cup glass baking cups (sold at stores that sell kitchenware) with the melted butter, set in a large, roasting pan, and then set aside.Place the cranberries, flour, brown sugar, raisins, currants, almonds and spices in a large bowl and mix well to combine. Place the baking soda, salt and boiling water in medium-sized bowl and mix to dissolve the baking soda. Mix in the molasses, maple syrup and vanilla. Mix the wet mixture into the dry until well combined. Batter will be very, very thick.Divide, spoon and pack the batter into the baking cups. Cover each pudding with a piece of buttered tin foil. Pour hot water into the pan until it reaches halfway up the baking cups. Cover the pan with foil and oven-steam the puddings for 50 minutes, or until they spring pack in the middle when gently touch.Remove the puddings from the pan and cool on a baking rack 5 minutes. Line a baking sheet with parchment paper; invert and unmould the puddings on to the baking sheet and cool to room temperature. Individually wrap and store the puddings in a tight-sealing container in the fridge or freezer until ready to serve. Can be kept refrigerated for up to a week, and frozen for up to month, thaw before reheating.The puddings can be reheated in the microwave for a few minutes, or set on a parchment paper-lined baking sheet, covered with foil and heated in 250˚F for 10-15 minutes.If desired, garnish servings of the pudding with orange zest and mint sprigs as shown in the photograph.Note: If the price of ice wine is too costly for you, you could use another sweet, B.C. dessert wine, such as Late Harvest Riesling, to flavour the whipped cream. The cranberries can be coarsely chopped with a sharp knife on a large cutting board, or in food processor, in batches, pulsing the berries until very coarsely chopped. Photo by Michael TourignyDessertRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More Dessert / Recipes June 26, 2017 Gluten-Free, Dairy-Free Lemon Meringue Pie Lip-smacking looks and punchy lemon flavour result in a seriously delicious gluten and dairy-free dessert. If you’re not up for making a ... Read More Dessert / Recipes February 28, 2016 Sunday Baking Project Recipe selection for you Sunday baking project: Broma Bakery’s White Chocolate Chip Oatmeal Cookies with Fresh Blueberries. These cookies are ... Read More Beverage / Dessert / Main course / Recipes December 4, 2015 A main course, dessert and a cider float using local apples Autumn has officially arrived and so has apple season! One of the most cultivated fruits; the apples bears a bountiful harvest. A diverse fruit in ... Read More Comments are closed.