Cranberry-Molasses Pudding
- 1/4 cup butter or margarine, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 cup hot water
- 1 1/2 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1 cup fresh cranberries, chopped
- Cream butter in a large bowl. Add sugar and molasses; beat well. Add egg; beat well. Dissolve soda in water; add to creamed mixture, beating well.
- Combine 1 cup flour and baking powder; stir into pudding mixture. Combine cranberries and remaining flour; toss lightly. Stir into batter. Pour batter into a well-greased 1 1/2- quart steam pudding mold, and cover tightly with lid.
- Place mold on a rack in a large stockpot with enough boiling water to come halfway up sides of mold. Cover stockpot. Place on bottom oven rack. Steam in oven at 350u0b0 for 3 hours. Remove mold from water; cool slightly. Remove lid from mold to allow steam to escape. Loosen pudding from sides of mold. Unmold onto a serving dish. Serve warm with Rum Sauce.
butter, brown sugar, molasses, egg, baking soda, water, flour, baking powder, fresh cranberries
Taken from www.myrecipes.com/recipe/cranberry-molasses-pudding (may not work)