Steamed Cranberry Pudding With Orange Marmalade Sauce

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/3 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 2 tablespoons stick margarine or butter, melted
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup 1% low-fat milk
• 1 1/2 cups coarsely chopped fresh cranberries
• 1/2 cup golden raisins
• 3 tablespoons chopped pecans
• Cooking spray

1. Lightly spoon flour into dry measur-ing cups, and level with a knife. Combine flour and next 6 ingredients (flour through cloves) in a small bowl.
2. Beat sugars, margarine, vanilla, and egg in a large bowl at medium speed of a mixer until well-blended (about 2 minutes). Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in cranberries, raisins, and pecans.
3. Spoon batter into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with lid or foil coated with cooking spray; secure the foil with a rubber band. Place mold on a shallow rack in a stockpot; add enough hot water to come halfway up sides of mold. Cover and steam over medium-low heat for 2 1/2 hours or until a wooden pick inserted in center of the pudding comes out almost clean, adding additional water as needed. Cool on a wire rack for 10 minutes. Invert mold onto a platter, and slice pudding. Serve pudding warm with Orange Marmalade Sauce.

flour, baking powder, ground cinnamon, salt, ground ginger, ground nutmeg, ground cloves, sugar, brown sugar, margarine, vanilla, egg, milk, fresh cranberries, golden raisins, pecans, cooking spray

Taken from www.myrecipes.com/recipe/steamed-cranberry-pudding-with-orange-marmalade-sauce (may not work)