Holiday Steamed Pudding

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.

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