Greetings, dear reader! It is with great pleasure that I share with you a scrumptious recipe for English Pudding with Cranberries and Walnuts. As the leaves of autumn fall gracefully to the ground, it is time to indulge in warm, hearty comfort foods. This pudding is the perfect dessert to satisfy your cravings on a cozy evening.
This delightful dish is a twist on traditional rice pudding, made with a combination of wild rice and creamy Arborio rice, enriched with warm spices like ground cinnamon and ginger to add an extra depth of flavor. The tartness of dried cranberries perfectly complements the nutty crunch of walnuts in the pudding. The dish is further enhanced by an exquisite cranberry-walnut sauce with red currant jelly, lending a perfect balance between sweet and tangy flavors.
Do keep in mind that this recipe can be made using different methods such as a slow-cooker or even a pressure cooker, but I recommend using a simple rice cooker as it produces the best results in terms of texture and flavor. Trust me, this pudding is not only delicious but also easy to make! So, whether you are looking for an indulgent treat or a festive dessert for family gatherings, look no further than this English Pudding with Cranberries and Walnuts.
Stay tuned for more details on how to prepare this scrumptious pudding that will leave your taste buds longing for more!
Why You’ll Love This Recipe
My dear reader, let me tell you why you will fall in love with this delightful English Pudding with Cranberries and Walnuts. Firstly, it is easy to make using a rice cooker, so you won’t have to fuss over the stovetop for long periods. Secondly, it offers a blend of creamy rice with the tangy sweetness of dried cranberries and nutty crunch of walnuts. It is a flavour explosion!
Furthermore, the pudding holds within it the essential warming tastes of Christmas – cinnamon and ginger that will whisk you off to jolly merriment even on a gloomy day. Not only is it rich in flavour but also in texture; thick and sticky, making it perfect as a comfort food for chilly evenings or as an impressive dinner party dessert.
Not to mention, this recipe is versatile and can easily be made vegan by swapping regular milk for coconut milk without losing its delightful taste. Whether you’re preparing for Christmas dinner, celebrating Harry Potter day or just looking for an indulgent treat to elevate your day, this English Pudding with Cranberries and Walnuts will delight your taste buds and satisfy all your cravings.
Before we dive into the cooking process, let’s gather all the necessary ingredients to make our delicious English Pudding. Here is a list of what you need:
- 1 cup of uncooked white rice
- 1 ½ cups of water
- A pinch of salt
- 2 cups of milk
- 3/4 cup of granulated sugar
- 2 tablespoons of cornstarch
- 2 tablespoons of all-purpose flour
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground ginger
- ¼ teaspoon of baking soda
- ¼ cup of light molasses
- ½ cup of dried cranberries
- ½ cup of roughly chopped walnuts
If you want to add extra flavor to your pudding, you can add some vanilla or more nuts and fruits such as raisins, red currants or currant jelly.
Now that we have all our ingredients assembled let’s move on to the next section where I’ll guide you through each step of the process!
The Recipe How-To
Here’s a step-by-step guide to making the English Pudding with Cranberries and Walnuts in your rice cooker.
Step 1: Preparing the Ingredients
Before we begin cooking, it’s important that we prepare all the ingredients first. Mix together 1 cup of rice, 2 cups of milk, 1/4 cup of sugar, 1/4 cup of light molasses, and 1/2 teaspoon of salt in a bowl. Combine and stir until the sugar is dissolved.
In another bowl, mix ¾ cup of flour, 1 tablespoon of cornstarch, 1 tablespoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon each of ginger and salt. Add this mixture to the previous one with rice, whisk to combine.
Tip: You can also add some chopped dried cranberries or raisins to the mixture for more fruity flavor.
Step 2: Cooking the Pudding
Add the mixture to your rice cooker bowl and press the cook button on your rice cooker. If you have “rice pudding” or “porridge” setting on your rice cooker, then use it. Wait for about 20 minutes. Once done, only use plastic or wooden spatula to help you remove the rice cooker bowl from your rice cooker.
Tip: Do not lift out by metal spatula or fork because it can damage non-stick surface.
Step 3: Making Cranberry Walnut Sauce
While waiting for the pudding to cook, we will prepare a delicious cranberry walnut sauce for our pudding. In a small saucepan, add 1/2 cup of dried cranberries and enough water to barely cover them. Cook over medium heat until water has evaporated, then add in 2 tablespoons each of walnuts and brown sugar. Cook until the sugar has dissolved and the sauce has thickened, 5-7 minutes.
Tip: You can also add a little bit of vanilla extract for extra flavor.
Step 4: Serving the Pudding
Once your pudding is done, serve it hot or cold with the cranberry-walnut sauce on top. You can also add some whipped cream on top for added indulgence.
Tip: As an optional garnish, sprinkle some ground cinnamon or chopped walnuts on top of the pudding before serving.
Now you have learned how to make this delicious English Pudding with Cranberries and Walnuts in your rice cooker. Enjoy!
Substitutions and Variations
My dear reader, if you are feeling experimental and adventurous with your English pudding recipe, there are several substitutions and variations you can try.
Here are a few suggestions:
– Dried cranberries can be replaced with cherries or raisins if you prefer a different taste. You may even try mixing the dried cranberries with raisins or cherries to create a new flavor.
– Walnuts can be substituted for other nut varieties such as almonds or pecans. If you fancy a bit of crunch, add some unsalted sunflower seeds to the mix.
– For those who enjoy an extra burst of flavor, try adding a pinch of nutmeg or clove to the rice mixture before cooking.
– If you’re seeking a vegan pudding recipe, replace the milk with coconut milk and use cornstarch as the thickener instead of eggs.
– For a gluten-free option, replace flour with gluten-free flour options such as rice flour, almond flour or oat flour.
– If you don’t own a rice cooker, this recipe can also be adapted to be made in a slow cooker or pressure cooker. Simply change the cooking times accordingly.
– A delightful modification is to top the pudding with homemade cranberry sauce mixed with red currant jelly for added tart sweetness (Jolly good Harry Potter would approve!)
Remember my dear reader that recipes are but mere guidelines and they should not limit your creativity in culinary arts; do experiment and discover new flavours that might pleasantly surprise you.
Serving and Pairing
Once your English pudding with cranberries and walnuts is ready, it’s time to serve it! This rich and creamy rice pudding with a delightful cranberry walnut sauce can be enjoyed as a warm dessert or as an indulgent breakfast option. Serve it alone or with some toppings of your choice.
To add a bit of crunch to your creamy rice pudding, sprinkle some chopped walnuts on top before serving. If you prefer sweeter toppings, add a drizzle of honey or maple syrup. A dollop of whipped cream will also complement the flavors of this decadent dessert.
This pudding can also be paired with various beverages for a perfect complement to its flavors. For a classic pairing, serve it with English tea or coffee. To give it a festive twist for the holidays, pair it with some mulled wine or cranberry juice.
For a divine pairing, try serving this English pudding with cranberries and walnuts with some dried fruit on top such as raisins or red currants. Alternatively, you could also serve it with some fresh fruit like sliced bananas or strawberries to bring out the sweetness of the dessert.
Whether you choose to serve it in bowls or jars, this English pudding recipe is sure to impress everyone at your table. Enjoy!
Make-Ahead, Storing and Reheating
One of the best things about this English Pudding with Cranberries and Walnuts is that it can be made ahead of time, which makes it an ideal dessert for gatherings or holidays. You can make this pudding one day in advance and store it in the refrigerator until ready to serve.
To store the pudding, cover it tightly with plastic wrap or a lid and keep it in the fridge for no more than 2 days. Don’t forget to sprinkle some chopped walnut on top of the pudding before you put it into the fridge, as this will help maintain its texture.
When you’re ready to serve, reheat just the portion you want in a microwave-safe dish or in a heatproof dish over a pan of simmering water – this is especially good if you want to avoid any overcooking that comes with oven reheating methods. Stir every minute or so to help distribute the heat evenly throughout.
If you want to reheat your pudding in an oven without breaking a sweat, preheat your oven to 350°F (175°C). Take your pudding out of the refrigerator, let it go to room temperature for around 30 minutes, then warm it up in the oven for around 10-15 minutes until heated through. Check frequently while reheating, making sure it’s not burning and drying out.
This cranberry and walnut English Pudding also freezes well which makes it a great dessert staple any time of year, especially during peak cranberry harvest season. To freeze your leftover pudding, wrap individual portions tightly with plastic wrap and then place them inside a freezer-friendly container or bag labeled with name and date. They can keep for up to three months frozen.
As Christmas is fast approaching, we’ve got some extra tips on how to elevate your pudding game:
– The pudding will taste even better overnight once you drizzle some warm brandy over it.
– You can pair it with my homemade cranberry sauce to give it a festive twist.
– If you fancy something different and a little bit luxurious, try pouring some crème anglaise over your pudding instead of the cranberry sauce.
With these tips, you’ll be able to make this English Pudding with Cranberries and Walnuts ahead of time, store it like a pro, and warm it up to perfection whenever you’re ready to enjoy it.
Tips for Perfect Results
As a British cuisine chef with years of experience in making rice puddings, I have some great tips that will help you achieve the perfect English pudding with cranberries and walnuts. Here are my best tips:
1. Use the right rice
For this recipe, it’s recommended to use long-grain rice like Basmati or Jasmine rice as they cook well in rice cookers. The rice should be rinsed properly before cooking, to remove any dirt or excess starch.
2. Don’t skip the cornstarch and baking soda
Adding cornstarch to the mixture makes it creamier, while baking soda plays a crucial role in softening the pudding and giving it that tender texture.
3. Use the correct amount of liquid
When using a rice cooker, it’s important to follow the recommended amounts of water or milk as indicated by the manufacturer. Water/milk ratio should be 1:2 cups for this recipe, i.e., two cups of water for one cup of rice.
4. Cook low and slow
Cooking rice pudding requires patience. Cooking it too fast can dry out the pudding, so always set a low heat/slow cooker setting and let it do its magic over time.
5. Add cranberries and walnuts after cooking
While cooking the pudding, avoid adding any fruits or nuts as they might get mushy or even burnt through the cooking process. Adding dried cranberries and walnuts after cooking brings a nice contrast of flavor and texture to the dish.
6. Use additional toppings
To make your pudding more festive during Christmas season, try adding cranberry sauce or jelly on top, or even add a sprinkle of cinnamon or nutmeg.
By following these tips, you’re sure to have a successful outcome with this delicious English pudding recipe with cranberries and walnuts that will leave everyone impressed!
In conclusion, English Pudding with Cranberries and Walnuts is a delightful dessert that offers the perfect balance of flavors, texture and nutrition. This rich, creamy rice pudding flavored with warm spices and studded with tangy-sweet cranberries and crunchy walnuts is an irresistible treat that will satisfy your sweet tooth like nothing else. This recipe is easy to make, can be customized to suit your taste or dietary preferences, and can be served in endless ways.
Whether you are looking for a cozy winter dessert, a holiday staple or a fruity twist on classic pudding recipes, this dish is sure to impress. So why not give it a try? With simple ingredients, fool-proof instructions and my expert tips and recommendations, you are guaranteed success.
So grab your rice cooker or pressure cooker or slow cooker and get ready to indulge in this truly amazing English Pudding with Cranberries and Walnuts recipe that would make Harry Potter proud! Whether you decide to serve it with cranberry sauce, walnut sauce or red currant jelly, or pair it with baked rice pilaf, sticky coconut rice or walnut shortbread, one thing is certain – you won’t be disappointed!
English Pudding With Cranberries and Walnuts (Rice Cooker Recipe Recipe
For the pudding
- 1/2 cup hot water
- 1/2 cup light molasses
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups flour
- 2 cups cranberries (frozen, thawed are fine)
- 1/2 cup walnuts, chopped
For the custard sauce
- 2 cups milk
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 5 egg yolks
- 1 1/2 teaspoons vanilla
- Set up your rice cooker for steaming by placing a small trivet or wire cooking rack in the bottom of the rice bowl. Fill the bowl 1/4 to 1/3 full of hot water and then close the cover and set for the regular cycle. If the water boils before you are ready to steam your pudding, turn the switch to "keep warm" and then when you are ready switch back to cooking.
- Grease or coat the inside of a 1 1/2 quart round melon-shaped tin pudding mold with a clip-on lid with butter-flavored Pam spray.
- In a large bowl combine all the pudding ingredients in the order given with a rubber spatula to fold in ingredients until evenly moistened.
- Scrape batter into prepared mold, filling it 2/3 full, snap on the lid. Set mold on the trivet or rack in the bottom of the rice cooker, making sure it is covered and tipped. Close cover and reset the cooker for the regular cycle to bring back to a boil, if necessary. Steam for one hour, checking to make sure the water doesn't boil off. Check pudding for doneness -- it will feel firm to the touch and it should be puffed, rising to fill mold and a cake tester (or use a toothpick) inserted in center will come out clean. Unplug machine.
- Using oven mitts transfer mold from the steamer to a wire rack and remove the lid. Let stand for a few minutes and then turn upside down to unmold pudding on a serving plate.
- Serve warm cut into wedges with custard sauce (recipe follows).
- To make the custard sauce:.
- In a medium saucepan over medium heat scald milk. Set aside.
- In a large bowl or food processor combine sugar and cornstarch.
- Whisk in the egg yolks and vanilla. Beat with a whisk or process until light colored and foamy. Whisking constantly or with the food processor running add the hot milk to the mixture. Pour custard sauce back into the saucepan.
- Cook over medium-low heat, stirring constantly with a whisk until thickened and smooth and the sauce coats a wooden spoon (5 minutes). DO NOT BOIL.
- Pour sauce into a serving bowl and let cool to room temperature.
- Refrigerate, covered, until serving time and then serve cold over the pudding with a little vanilla around each pudding wedge.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.