Cranberry Holiday Steamed Pudding

posted by Jane 12-15-99 8:12 AM

Holiday Steamed Pudding

1/2 cup melted butter or margarine
1/2 cup light molasses
1 cup milk
3 1/2 cups soft bread crumbs
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup finely chopped mixed candied fruit
2 cups fresh or frozen cranberries

Blend butter or margarine, molasses and milk. Stir in bread crumbs; beat until smooth. Stir in rest of ingredients; beat until well blended. Pour mixture into heavily greased 1 quart mold. Cover. (if mold does not have a cover, use aluminum foil.)

Set pudding on a rack in a large kettle above about 1 inch of boiling water. Cover kettle: steam pudding 3 hours. Add boiling water from time to time to maintain depth.

Remove mold, let stand 10 minutes. Tap to loosen; invert on platter. Serve warm with hard sauce.

Notes: Recipe can be doubled using a 2 quart mold, steam for 4 hours.

To reheat pudding, put back in mold and set back in kettle over boiling water. Reheating will result in a heavier pudding.

To serve flaming: Put pudding on heat proof platter, warm 1/4 cup brandy, ignite and quickly pour over pudding. It makes a great presentation, especially on New Year's Eve.

Leftovers can be zapped in the microwave.

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