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Steamed Cranberry Pudding from the Recipes EU Collection

 


Steamed Cranberry Pudding Recipe

...brought to you by Recipes EU



Steamed Cranberry Pudding
2 cup Cranberries
-chopped
3/4 cup Walnuts
-chopped
1/2 cup Dried apricots
-chopped
2 cup Flour
1 tbsp Baking powder
1 tsp Salt
1 cup Bread crumbs
-fine dry
1 cup Brown sugar
1 cup Chopped cuet
2 Egg
2/3 cup Milk
1 tsp Almond extract


Grease two 1 quart moulds and sprinkle with granulated sugar. Combine
the cranberries, walnuts and apricots and dredge with 1/4 cup of the
flour. Sift the remaining flour, baking powder and salt together.
Combine with the bread crumbs. Beat together the brown sugar, suet
and eggs. Add the dry ingredients alternately with the milk to the
suet mixure. Stir in the almond extract and the floured fruit and
walnuts, combining well. Turn the batter into the prepared moulds.
The moulds should be no more than three-quarters full. Cover with a
double thickness of wax paper and foil and tie securely with string.
Place on a rack in a large pot. Pour boiling water around the moulds
to two-thirds of the way up the moulds. Cover tightly and steam for 2
to 2 1/2 hours, or until the top of the pudding is no longer sticky.
Add more boiling water if necessary during this time, but make sure
the water just simmers in the pan as the pudding steams. Remove the
moulds from the water. Let the pudding set in the moulds for about 5
minutes, then turn out onto a warm platter and serve hot with Caramel
Sauce, Almond Sauce or Hard Sauce. If you are using Hard Sauce, try
substituting 2 tbls. apricot brandy for the flavouring. Yield 12
servings.

From the book "Canadian Christmas Cooking" by Rose Murray

April Roche/92
 


This Steamed Cranberry Pudding Recipe brought to you from the Recipes.eu.com recipe collection
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Steamed Cranberry Pudding - a delicious recipe from Recipes.eu.com