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Cranberry Pudding 05

Cranberry Pudding 05 is built on Sugar, Butter, Flour, Baking Powder, and Milk. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3/4 cup
• 1/2 cup
• 1 1/2 cup
• 1 1/2 tsp
• 2 tbsp
• 1/2 cup
• 1/4 tsp
• 1 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Chop berries coarsely, (cut each into 3-4 peices).

2. 2

   Toss with 1/4 cup of the sugar; set aside.

3. 3

   In bowl, cream together butter and remaining sugar.

4. 4

   Beat in eggs, one at a time, add orange rind.

5. 5

   Combine flour, baking powder, and salt; add alternatively with milk to creamed mixture. Stir in cranberries.

6. 6

   Turn batter into buttered 6 cup pudding mold or heavy bowl.

7. 7

   Cover tightly with lid or heavy foil.

8. 8

   Place in steamer or large saucepan; add boiling water to come halfway sides of mold.

9. 9

   Cover tightly and steam, adding more water to retain level, for 1 1/2 hours or until tester inserted in centre comes out clean.

10. 10

    In a small heavy saucepan, combine sugar, cornstarch, and salt; stir in water.

11. 11

    Bring to boil, stirring constantly; boil gently for 2 minutes.

12. 12

    Stir in butter and liqueur. (sauce may be kept warm, covered over low heat) Serve spooned over pudding or pass separately.