Steamed Cranberry Pudding
6 tablespoons unsalted butter
3/4 cup sugar
2 eggs
2 1/4 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups cranberries
1/2 cup chopped pecans
Generously butter or grease a 6-cup Pyrex bowl, or a tall steamed-pudding mold, or other heat-proof, water-tight container.
Cream together butter and sugar until pale and creamy. Beat in eggs one at a time. Sift the flour with the baking powder and salt, then add to creamed butter mixture by large spoonsful - alternating with spoonsful of the milk, Add cranberries and nuts, and blend.
Spoon pudding mixture into greased container (as above) and cover with lid (if using lidded pudding mold) OR cover bowl or other container with double-thickness of aluminum foil; press foil snugly around edges, and tie with string.
Place bowl, mold or other container on a rack in a large lidded pot (make sure the pot is large enough to hold the pudding container when pot is covered). Add water to the pot to come halfway up the sides of the pudding container. Bring the water to a boil, cover the pot tightly, and reduce the heat to allow water to simmer gently. Steam for 2 hours. Removed steamed pudding from pot, allow to stand for 10 minutes - then unmold. Serve with Eggnog Sauce.
Pudding may be kept in refrigerator, wrapped in a brandy-soaked cloth - or frozen. To freeze, wrap thoroughly cooled pudding in foil. Reheat thawed pudding (still foil-wrapped) in 325° oven for 45 minutes or until hot through.
Eggnog Sauce Makes 3 cups
1 cup unsalted butter
1 1/2 cups sugar
1 cup commercial eggnog
1 tablespoon dark rum
Simmer together the butter, sugar and eggnog until very hot (but not boiling) and sugar is dissolved. Add rum, stir well, and serve.
Submitted by sooz
Cakes, Cookies, Pies & Desserts
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