Steamed Cranberry Pudding

Puddings and Custards Recipes

Yield: Serves 8.

If you feel as if your holiday wouldn't be right without a steamed pudding, try this easy version, which contains no suet. You can make it ahead of time and reheat it, well-wrapped, in a slow oven or at the back of the stove.

• 1 cup fresh cranberries, halved or roughly chopped
• 1 cup canned, crushed pineapple, drained
• 1/2 cup chopped walnuts
• 1/2 cup molasses
• 1-1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon each cinnamon, ground cloves, and nutmeg
• Fluffy Hard Sauce

Combine the fruits, nuts, and molasses in a mixing bowl and stir together. In a separate bowl, combine the dry ingredients and mix with a whisk. Add the dry ingredients to the fruit mixture and stir well to combine. Pour the batter into a buttered, 1-quart pudding mold and cover tightly. Steam the pudding for 2 hours on a rack in a covered kettle of boiling water that reaches halfway up the mold. Add more water as it boils away. To unmold, set the mold in cold water for a few seconds. Uncover and turn out onto a plate. Serve with Fluffy Hard Sauce or whipped cream.

Fluffy Hard Sauce

• 1 cup butter
• 2 cups sifted confectioners' sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract

In a mixing bowl, cream the butter and sugar thoroughly. Gently beat in the cream and vanilla.

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