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 Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Dessert / Recipes September 6, 2022 Masterclass — Plum Clafouti Masterclass July|August Plum ... Read More Breads/Pastries / Dessert / Recipes September 6, 2022 Sweet Endings — Simply the Zest Sweet Endings ... Read More Appetizer / Dessert / Main course / Recipes / Side dish August 30, 2022 Balkan Recipes The companion recipes to Cinda Chavich's article, My Balkan Food Memories, in the Sept|Oct 2022 issue of ... Read More Comments are closed.