The first time I had this scrumptious dish was last Christmas. Unfortunately, I was the last one to arrive on the scene, and I got maybe one teaspoonful. But that was enough to convince me that I wanted more. What’s better than cream, cranberries and maple syrup?
And that’s the only real emendation I’d make to this recipe: consider making two. This year we had one on Christmas eve (after a repeat of last year’s salmon fennel salad, which we still think demands a sturdier dressing than the recipe suggests, one with shallots and vinegar instead of just olive oil). Then we had another one tonight. We did the same repeat last year; after my mom suffered at the end of the dessert line it was strongly suggested that I make another. Which I happily did.
The maple syrup makes this a bit of a luxury item, unless your parents own a health food store and are committed to keeping you in Grade B maple syrup. Also, if you live in LA, cranberries are not always forthcoming. Since they usually come frozen, maybe just stock up on a few bags whenever you see them?
Cranberry Maple Pudding
stolen wholesale from Bon Appetit
The recipe is more like a cobbler than a pudding or a cake–sweetened fruit topped with batter. I do recommend dirtying that extra bowl for the wet ingredients. If you mix them before you add them to the dry you avoid over-mixing the batter (and you get to enjoy whisking eggs into milk, one of my favored simple pleasures).
I’ve subbed 2 T of agave nectar for the sugar in the batter before with no adverse effects.
2 C fresh (or frozen) cranberries
1 C grade B maple syrup
2/3 C heavy cream
3/4 t citrus zest (we’ve tried orange and lime)
Pinch of salt
2/3 C flour
1/3 C cornmeal
1 1/2 t baking powder
1/2 t salt
1 large egg
3 T sugar
1/2 C milk
1/2 C (1 stick) unsalted butter, melted
1 t vanilla extract
Preheat the oven to 400. In a medium saucepan, combine the cranberries, maple syrup, heavy cream, zest, and salt. Bring to a gentle boil over med-high heat, until you hear the cranberries start to pop. Adjust the heat to a simmer, and cook 1 minute. Pour the cranberries into a baking pan that’s roughly 11x7x2 or 8x8x2–the recipe is very forgiving so don’t fret over this detail.
To make the batter, whisk together the flour, cornmeal, baking powder, and salt in a large bowl. In a smaller bowl, whisk together the egg, sugar, milk, butter, and vanilla. Pour the wet ingredients into the dry and mix gently just until the dry ingredients are absorbed. Dot the batter over the cranberries and bake 28 minutes. Let the pudding sit 15 minutes, then serve with vanilla ice cream.