(American steamed Christmas pudding)
6 to 8 servings
- Flour -- 1 1/2 cups
- Baking soda -- 1 teaspoon
- Warm water -- 1/2 cup
- Molasses -- 1/2 cup
- Brown sugar -- 1/2 cup
- Cinnamon -- 1 teaspoon
- Ground ginger -- 1 teaspoon
- Nutmeg -- 1 teaspoon
- Cranberries -- 3 cups
- Walnuts or pecans -- 1 cup
- Sift the flour and baking soda together in a small bowl. In a separate bowl, beat together the water, molasses, brown sugar and spices. Stir the flour mixture into the liquid ingredients until smooth and then fold in the cranberries and nuts.
- Pour the batter into a well greased pudding mold, leaving at least 1 inch of headroom for the pudding to rise. Don't forget to grease the lid.
- Set on a trivet or a folded towel in a pot large enough to hold the mold. Pour boiling water to come 1/2 to 2/3 of the way up the side of the mold. Bring the water to a boil again on the stove, then reduce heat to a healthy simmer, cover the pot tightly and steam the pudding for 1 1/2 to 2 hours, or until a toothpick inserted into the pudding comes out clean.
- Allow the pudding to cool for 15 to 20 minutes, then unmold onto a serving platter and serve with whipped cream, a hard sauce or eggnog sauce (recipe below).
Cranberry Pudding Variations
- Eggnog Sauce: Heat 1 cup butter, 2 cups eggnog, 1/2 cup sugar and 1/4 cup rum over a low flame, whisking until smooth. Serve over warm pudding.
- Pour high proof rum around the bottom of the pudding and set it aflame for a particularly dramatic finish to your Christmas feast. CAUTION: be very careful when doing this!!
Recipe from Karen Thompson, Chef Brad's mom.