GOLDEN STEAMED PUDDING

Serves 6


2 cups milk
1/8 teaspoon crushed Spanish saffron threads,
1/2 teaspoons grated orange peel
2 tbsp. olive oil
3 eggs
1 cup orange juice
6 slices bread, cubed
1 cup golden raisins


Mandarin Orange Compote:
2 cans (11 ounces each) mandarin oranges, drained, reserving 1/4 cup juice
2 tbsp orange marmalade
1/4 cup toasted pine nuts
1 pint vanilla ice cream or frozen yogurt


Garnish:
Mint sprigs


DIRECTIONS

  1. Scald the milk; stir in the saffron and orange peel. Cool to room temperature.
  2. Beat in the oil, eggs, and orange juice.
  3. Place the bread cubes in an oiled 2 qt heatproof casserole dish; sprinkle the raisins over the bread, then pour the milk mixture over top. Cover the dish tightly with foil.
  4. Place 2 cups of water in the pressure cooker. Set a rack on the bottom of the cooker and place the casserole dish on the rack. Lock the lid in place, bring to high pressure, then lower heat and cook for 20 minutes. Let the pressure cooker cool down naturally for 10 minutes.
  5. Set the lid ajar to keep the pudding warm.
  6. To Prepare Compote: In saucepan, warm the oranges, reserved juice and marmalade until well blended, then stir in the nuts. To serve, top each serving of warm pudding with a scoop of ice cream, then spoon compote over top and garnish with a mint sprig.
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