Steamed Cranberry Pudding |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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One Christmas, my husband—a Navy chaplain for 20 years—had to spend the holidays overseas, away from our two children and me. Ingredients:
pudding: |
1/2 cup light molasses |
1/2 cup hot water |
2 teaspoons baking soda |
1-1/2 cups king arthur unbleached all-purpose flour |
2 cups fresh or frozen cranberries |
1/2 teaspoon salt |
sauce: |
1 cup sugar |
1 teaspoon cornstarch |
dash salt |
1 cup heavy whipping cream |
1/2 cup butter, cubed |
1 teaspoon vanilla extract |
Directions:
1. In a bowl, combine all pudding ingredients in order given. Pour into a well-greased 4-cup pudding mold. Place in a deep kettle on a rack. Fill kettle with boiling water to 1-in. depth; cover kettle and boil gently. Replace water as needed. Steam about 1 hour or until pudding tests done. Let stand 5 minutes before unmolding.
2. Meanwhile, for sauce, combine sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for about 1 minute. Remove from heat and stir in vanilla. Serve pudding and sauce warm. Yield: 6-8 servings.
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