Steamed Cranberry Puddiing

Puddings and Custards Recipes

Yield: Serves 6

• 1 cup sifted flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup breadcrumbs
• 1/2 cup brown sugar
• 2/5 cup finely chopped suet
• 1 cup cranberries
• 1/3 cup milk

Sift together the flour, baking powder, and salt. Combine the breadcrumbs, sugar, suet, and cranberries with the milk. Add the flour mixture. Pour into a greased mold, filling it only 2/3 full. Cover tightly. Place the mold on a rack in a kettle over 1 inch of boiling water and steam for 2 hours, using high heat at the beginning and, as the steam escapes, lowering the heat. Add water if necessary. Serve with hard sauce.

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