Steamed Cranberry Pudding

• 12 cup shortening
• 23 cup sugar
• 2 eggs
• 2 tablespoons molasses
• 1 23 cups all-purpose flour
• 34 teaspoon baking soda
• 12 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg
• 14 teaspoon salt
• 2 12 cups chopped fresh cranberries or 2 12 cups frozen cranberries
• 1 cup sugar
• 12 cup butter or 12 cup margarine
• 12 cup half-and-half cream
• 12 teaspoon vanilla extract

1. In a mixing bowl, cream shortening and sugar.
2. Beat in eggs and molasses.
3. Combine dry ingredients; stir into creamed mixture and mix well.
4. Fold in the cranberries.
5. Pour into a well greased and floured 6 Cup heatproof mold.
6. Cover tightly with double layer of foil.
7. Place on a rack in a deep kettle.
8. Fill kettle with boiling water to a depth of 1in.
9. ; cover kettle and boil gently.
10. Replace water as needed.
11. Steam about 3 hours or until a toothpick inserted near the center comes out clean.
12. Let pudding cool 30 minutes before slicing.
13. For hard sauce, combine sugar, butter and cream in a saucepan; cook and stir over medium heat until smooth.
14. Remove from the heat; stir in vanilla.
15. Serve pudding and sauce warm.

shortening, sugar, eggs, molasses, flour, baking soda, ground cinnamon, ground nutmeg, salt, fresh cranberries, sugar, butter, cream, vanilla

Taken from www.food.com/recipe/steamed-cranberry-pudding-193441 (may not work)