Ingredients
2 cups/ g fresh or frozen cranberries
1 cup/240 ml grade A maple syrup (dark or medium amber)
1/4 cup/60 mlwater
1/2 cup/120 ml bourbon
1 cup/70 g whole wheat pastry flour
1 1/4 tsp baking soda
1/4 tsp fine sea salt
4 oz/114 g unsalted butter at room temperature, plus extra for buttering the dish
1 tsp vanilla extract (See Notes)
1/2 cup/100 g sugar
3 large eggs, at room temperature
Confectioner’s sugar for dusting
Instructions
- Place the cranberries, maple syrup, water and bourbon in a heavy-bottomed saucepan and heat on medium-high heat until the mixture just begins to boil. Reduce the heat to low and allow to simmer for 10 minutes. Remove from heat and allow to cool to room temperature.
- Lightly grease the gratin dish with butter and set aside. Preheat the oven to 350F/180C.
- Whisk together the flour, baking soda, and salt in a small mixing bowl.
- In a large mixing bowl, cream the butter, vanilla and sugar with an electric mixer over medium-high speed. Add one egg at a time to the creamed mixture and whisk until combined.
- Whisk half of the dry ingredients into the creamed mixture until there are no visible flecks of flour. Repeat with the remaining dry ingredients until completely combined.
- With a silicone spatula, fold half of the cranberry-maple syrup sauce into the batter in two circular motions. Do not over-mix the batter. Pour the batter into the prepared gratin dish. Place the dish in a large baking tray and pour enough warm water into the tray to cover the sides of the gratin dish.
- Bake in the oven for 30 minutes or until the pudding is firm to touch. A skewer inserted in the center should come out clean. Remove the gratin dish from the baking pan and cool on a wire rack for at least 10 minutes before serving.
- Dust the pudding with confectioner’s sugar. Serve warm with the remaining cranberry-maple syrup sauce on the side.
Notes
- Skip the vanilla and use 1 tsp ground ginger, 1 1/2 tsp chai masala, or 1 tsp ground cinnamon.
