Sharon Newman's Cranberry Pudding
1/2 cup molasses
1/2 cup boiling water
1 1/2 teaspoons baking soda
1 1/3 cups flour
2 tablespoons brown sugar, packed
1 teaspoon baking powder
1 1/2 cups fresh or frozen whole cranberries
For the Pudding
Measure molasses, baking soda and the boiling water in a 2-cup measure. Stir this together, causing it to foam up, then set aside.
Measure and mix together the flour, sugar, baking powder and cranberries in a large bowl.
Add the molasses mixture to the bowl and stir together well.
Spray or butter a pudding mold (a medium-sized pyrex dish or stainless steel bowl works very well) and pour pudding batter into it.
Cover very well with foil, pinching it tightly around the top edge.
Rig a steamer in a large pot by placing a small rack or vegetable steamer in the pot.
Place your pudding on the rack and pour in enough boiling water to come half way up the mold.
Cover the pot and let it simmer on low heat for 1 1/2 to 2 hours. Check the water level every now and then cool your steamed pudding, removing it from the mold while it is still warm.
Reheat to serve by a short re-steaming, or even better, a little trip through the microwave.
This pudding is a great make-ahead. It freezes, thaws and re-heats perfectly.
Serve with sauce.
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup heavy whipping cream
1/8 - 1/4 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla
For the Sauce (don't skip this . . . it makes the pudding!)
Melt the butter in a medium saucepan.
Add the sugar and cook this together on medium low heat to dissolve the sugar. Be patient!
When it is smooth and bubbly, slowly whisk in the whipping cream, stirring until it is complete incorporated.
Add the nutmeg and vanilla.
Serve the warm sauce over warm pudding to your grateful guests. They'll love you for this one!
Enjoy!
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