Ruthie's Steamed Cranberry Pudding

This one has become a favorite Christmas tradition at our house.



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Recipe By: Ruth Bittner
Serving Size: 16
Preparation Time: 2:30
Categories: Desserts, Holidays



NOTE: This recipe is designed for a traditional steamed pudding mold (like this one). If you do not have a pudding mold, you can alternatively line a large ovenproof bowl with heavy-duty aluminum foil, or use 4-5 empty vegetable or soup cans (about 15 oz.) with the tops removed but not the bottoms.

Ingredients:
2 cups whole cranberries, washed and drained
1 cup seedless raisins (moisten by heating in some of the water below)
2 cups flour
3 teaspoons baking soda
3/4 cup molasses
1/3 cup hot water
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg


Boil water in steamer. Use enough water so that water will bubble halfway up side of mold. Butter inside of mold well. Mix together all ingredients except cranberries and raisins. Then fold in cranberries and raisins. Fill mold about 3/4 full with batter. Place mold in steamer. Let simmer about 1-1/2 hours. Remove mold from water. Let stand 5 minutes, then remove pudding from mold by loosening edges with knife.

If not serving immediately, wrap tightly in aluminum foil and refrigerate.



Butter Sauce:

1/2 cup butter
1/2 cup whipping cream
1 cup sugar
1 teaspoon vanilla

Bring first three ingredients to a boil in a saucepan over medium heat. Remove from heat and stir in vanilla.

To Serve:
Warm 1/3 cup brandy. (We use blackberry brandy.) Pour brandy into a steel ladle, light and pour flaming brandy over pudding. When flaming stops, slice pudding and serve slices topped with warm butter sauce.






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