CRANBERRY PUDDING
- YIELD: 6 to 8 servings (6 Servings)
- PREP: 15 mins
- COOK: 15 mins
- READY IN: 50 mins
American steamed Christmas pudding This steamed pudding is popular on the American Christmas table. Flame it with rum and serve it with eggnog sauce for an extra treat.
INGREDIENTS
- 1 1/2 Cups Flour
- 1 tsp Baking soda
- 1/2 Cup Warm water
- 1/2 cup Molasses
- 1/2 cup Brown sugar
- 1 tsp Cinnamon
- 1 tsp Ground ginger
- 1 tsp Nutmeg
- 3 cup Cranberries
- 1 cup Walnuts or pecans
INSTRUCTIONS
- Sift the flour and baking soda together in a small bowl. In a separate bowl, beat together the water, molasses, brown sugar and spices. Stir the flour mixture into the liquid ingredients until smooth and then fold in the cranberries and nuts.
- Pour the batter into a well greased pudding mold, leaving at least 1 inch of headroom for the pudding to rise. Don’t forget to grease the lid.
- Set on a trivet or a folded towel in a pot large enough to hold the mold. Pour boiling water to come 1/2 to 2/3 of the way up the side of the mold. Bring the water to a boil again on the stove, then reduce heat to a healthy simmer, cover the pot tightly and steam the pudding for 1 1/2 to 2 hours, or until a toothpick inserted into the pudding comes out clean.
- Allow the pudding to cool for 15-20 minutes, then unmold onto a serving platter and serve with whipped cream, a hard sauce or eggnog sauce.
