Wednesday, February 6, 2008

Cranberry Pudding

Serves 8

I have served this many times for Christmas Dinner dessert, on a Royal Copenhagen 1967 Christmas plate which Florence gave Ed and me the Christmas after we were married, garnished with holly.






Butter and sugar a 1½ to 2-liter steam-pudding mold (tube center with cover). Mix together:

1 cup cranberries
1 cup cranberries, coarsely chopped
2/3 cup raisins
2 T crystallized ginger, finely chopped (I use Whole Food’s Naked Ginger/Australian Premuim young Ginger Chunks)

Over the fruit mixture, sift:

1½ t baking soda
1½ cups flour

Mix and stir into fruit and flour mixture until thoroughly blended:

1/2 cup dark molasses
3/8 cup hot water

Pour into the prepared mold and cover. Place on a rack in large kettle, with the hot water height half that of the mold. Place cover on kettle and steam pudding for 1½ to 2 hours. Check periodically to be sure water level has not fallen significantly. Pudding is done when a small skewer inserted into the center of the pudding comes out clean. Let stand in mold 5 minutes then remove from mold; sliding a knife around the edges of the mold will facilitate this.

This pudding should be served fairly warm. If steaming ahead of time, pudding should be heated in the oven or microwave oven until it is heated all the way through.

Serve with Orange (Hard) Sauce.

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