Jane 10-02-99 4:25 AM
Holiday Steamed Pudding
1/2 cup melted butter
1/2 cup light molasses
1 cup milk
3 1/2 cups soft bread crumbs
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup finely chopped mixed candied fruits
2 cups fresh cranberries
Blend butter, molasses, and milk.
Stir in bread crumbs; beat until smooth.
Stir in remaining ingredients; beat until well blended.
Pour into heavily greased 1 quart mold; cover, if mold does not have cover, use aluminum foil.
Set pudding on a rack in a large kettle above 1 inch of boiling water.
Cover kettle; steam pudding 3 hours.
Add boiling water to kettle from time to time to maintain depth.
Remove mold; let stand 10 minutes.
Tap to loosen; invert on platter.
Serve warm with hard sauce.
Note: when doubling recipe, use a king size loaf of sandwich bread, crusts removed.
Doubled, steam for 4 hours.