Steamed cranberry pudding

6 - 8 folks

Ingredients

Quantity Ingredient
2 cups Cranberries;
1 cup Raisins;
½ cup Nuts; chopped
½ cup Dates; chopped
¼ cup Butter -=OR=-
¼ cup Margarine; softened
1½ cup Sifted flour;
½ cup Light molasses;
2 teaspoons Baking soda;
¼ teaspoon Salt;
1½ cup Confectioners' sugar; sifted
2 tablespoons Light rum;

Directions

PUDDING

HARD SAUCE

FOR PUDDING: Mix berries, raisins, nuts and dates. Add flour and stir. Combine molasses, soda, salt and ⅓ cup boiling water. Stir into fruit mixture. Pour into a 6-cup mold. Cover tightly with foil and tie with string. Place on a rack in a deep kettle. Add boiling water 1" deep. Cover kettle. Add boiling water 1" deep. Cover kettle and steam 1-¼ hours, adding water if needed. Cool 10 minutes and then unmold. Serve warm with hard sauce. FOR HARD SAUCE: In a medium bowl, heat butter at high speed until light. Add sugar.

Add sugar gradually, beat until sauce is smooth and fluffy. Beat in run. Source: The San Diego Union-Tribune Food Section, Nov. 10, 1994 and "The Cranberry Connection" by Beatrice Ross Buszek. Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 11-11-94

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