Recipe Archives->Desserts Pudding->Cranberry Pudding 06

Steamed Cranberry Pudding
Yield: 12 to 14 servings
                                                                                
2 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped pecans
1/2 cup diced candied citron
3/4 cup fresh cranberries
3/4 cup light molasses
1/2 cup warm water
3 tablespoons melted shortening
3 teaspoons baking soda

Sift flour, baking powder, salt, cinnamon and nutmeg into a large
bowl; fold in nuts, citron and cranberries. Mix molasses, water,
shortening and baking soda; gradually add to flour mixture, stirring
until blended. Pour into 2 greased 1 quart pudding molds, filling
about 3/4 full. Cover with foil and place on a rack in a large pot
with 1 inch boiling water in the bottom. Cover and simmer 3 to 3
1/2 hours. Add more boiling water if necessary, to keep level at 1
inch.

Store pudding in the mold in a cool place. Before serving, place
covered mold in a small amount of boiling water and steam 1 hour,
until pudding is thoroughly heated. Remove pudding to serving plate
and serve with hard or fluffy sauce.

Printable version: cranberry-pudding06.txt.