Cranberry Pudding with “Blood Transfusion” Coulis

• Fresh Cranberries
• Vegetarian

Halloween’s that time of year when you can really get playful in the kitchen and take your cooking “over the top.” A case in point: our Cranberry Pudding with “Blood Transfusion”  Coulis. The deep red of the fresh cranberries is perfect for creating a Halloween-y atmosphere the guests at your next dinner party will just love.

You should be able to find the materials (syringes and plastic tubing) to create this special ambiance at kitchen shops (check the molecular cooking section), seasonal boutiques or at the drugstore.

Steps

1. Place rack in the middle of the oven. Preheat oven to 180°C (350°F).

2. For the cranberry preparation and “blood transfusion” coulis
   Mix 6 cups of cranberries, sugar and orange extract in a large pot. Heat till the sugar dissolves. You’ll be using part of this mixture for the pudding and the rest for the coulis.

3. Remove 375 ml (1 1/2 cups) of the mixture from the pot and place in a bowl to use for the cranberry pudding. Add cornstarch and mix well. Divide the mixture among 6 ramekins (about 60 ml, or ¼ cup, in each ramekin). Set aside.

4. Continue cooking the remaining cranberry mixture for 15 to 20 minutes, until the cranberries burst. This will be used for the coulis.

5. Pour cranberry mixture into blender bowl and process to a smooth purée. If needed, add 125 ml (1/2 cup) water to thin the coulis so it’s liquid enough to pour into the syringes and plastic tubing.

6. Fill syringes with coulis. Insert plastic tubing on tips of syringes. Set aside.

7. For the pudding batter
   Place butter, sugar, egg and milk in blender bowl and process until smooth. Blend in flour, baking powder and salt. Pour 30 ml (2 tablespoons) of batter into each ramekin

8. Bake for about 25 minutes or until the puddings have browned. Set aside to cool.

9. To serve, drip coulis over each pudding with syringe and tubing.