Steamed Cranberry Pudding

Yield: 12 to 14 servings

2 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped pecans
1/2 cup diced candied citron
3/4 cup fresh cranberries
3/4 cup light molasses
1/2 cup warm water
3 Tablespoons melted shortening
3 teaspoons baking soda

Sift flour, baking powder, salt, cinnamon and nutmeg into a large bowl; fold in
nuts, citron and cranberries. Mix molasses, water, shortening and baking soda;
gradually add to flour mixture, stirring until blended. Pour into 2 greased 1
quart pudding molds, filling about 3/4 full. Cover with foil and place on a
rack in a large pot with 1 inch boiling water in the bottom. Cover and simmer 3
to 3 1/2 hours. Add more boiling water if necessary, to keep level at 1 inch.

Store pudding in the mold in a cool place. Before serving, place covered mold
in a small amount of boiling water and steam 1 hour, until pudding is
thoroughly heated. Remove pudding to serving plate and serve with hard or
fluffy sauce.

Source: "Farm Journals Best Ever Recipes"


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