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