Cranberry Orange Christmas Puddings || Holiday Baking w/ Anna Olson

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with healthy fats.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: frozen cranberries

Fresh cranberries are lower in sugar and can be used when in season.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Start with all wet ingredients in one bowl, adding a little bit of vegetable oil.

Add granulated sugar to the bowl.

Crack in 2 whole eggs and 1 egg white, separating the egg white from the yolk.

Add a touch of vanilla extract.

Add 2 tablespoons of milk, which can be non-dairy if preferred.

Zest a small orange, using the full orange for about 2 teaspoons of zest.

Whisk the wet ingredients together until smooth.

Sift the dry ingredients, including all-purpose flour and baking powder, into the wet mixture.

Whisk the batter until smooth, then switch to a spatula to fold in dried cranberries.

Grease the inside of six individual ramekins and coat with sugar by tipping in about half a cup and rolling it around.

Divide the batter evenly between the greased ramekins.

Prepare a roasting pan with boiling water, filling it halfway up the sides of the ramekins.

Cover the roasting pan with aluminum foil and place it in a 350°F oven.

Bake for about 30 minutes, checking at the 20-minute mark without peeking too much.

Once done, let the puddings cool for about 5 minutes before removing them from the water bath.

Use a dry tea towel or jar tongs to lift the hot ramekins out of the water bath.

Let the puddings cool for about 20 minutes before serving.

To serve, tip the puddings out onto plates, and optionally add sweetened vanilla yogurt for creaminess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens