Preparation / Directions:
Liberally butter inside and top of a 2 quart pudding mold with two tablespoons of butter.
Cream remaining butter and sugar with an electric mixer until light and fluffy. Beat in eggs one at a time then add the lemon juice, orange zest and the pumpkin puree.
Sift the flour, ginger, cinnamon, clove, baking powder and salt together and then gently stir into pumpkin mixture.
Place cranberries in bottom of pudding mold and then fill pudding mold with pumpkin mixture and place lid on top. Place mold in a pot large enough to hold with at least an inch clearance all around. Fill pot half way up sides of mold with boiling water. Cover pot and slowly simmer for 2 hours or until a toothpick inserted in the middle of mold comes out clean. Check pot occasionally to make sure water is barely simmering. Cool pudding in mold to room temperature before unmolding.
Slice and serve with unsweetened whipped cream and warm Tangerine Caramel Sauce.
TANGERINE CARAMEL SAUCE: Mix cream and tangerine juice and heat until just before boiling, keep warm.
Combine the sugar with the water. Cover and bring to a simmer. Uncover and increase heat to maintain simmer. Do not stir but wash down any sugar crystals clinging to side of pan with a pastry brush dipped in water. Watch pan carefully, swirling it from time to time until syrup turns golden brown.
Off heat and whisk in cream tangerine mixture in a steady stream. Mixture will bubble dramatically so stir carefully. Whisk in butter by bits until completely combined. Stir in vanilla, salt and brandy or bourbon to taste. Store indefinitely covered in the refrigerator. Serve warm or cold. Yield: 2 cups
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