Hey Terri! This one is for you. Shouldn't have spent money on the one at the One of a Kind Show. Here's the recipe. This recipe has become a family holiday tradition for the past 6 years my mom has made this for our Christmas Day Dessert.
Steamed Cranberry Pudding
Makes 12 servings
Pudding
2 Cups all-purpose flour
1 cup sugar
1 cup milk
1 egg
2 tbsp. butter or margarine, softened
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/4 cup all-purpose flour
2 cups fresh or frozen whole cranberries
Sauce
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter or margarine
1/2 cup whipping cream
1 tsp vanilla
In large mixer bowl combine all pudding ingredients except 1/4 cup flour and cranberries. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). In small bowl toss together 1/4 cup flour and cranberries. By hand, stir cranberry mixture into batter. Pour into greased 1 1/2 quart (1.5L) metal mold or casserole. Cover tightly with aluminum foil. Place rack in Dutch oven or roasting pan; add boiling water to just below rack. Place mold on rack. Cover; cook over medium heat at a low boil for about 2 hour or until wooden pick inserted in centre comes out clean. Add boiling water occasionally to keep water level just below rack. Remove; let stand 2 to 3 minutes. Remove aluminum foil and unmold. Serve warm or cold with warm sauce.
In 1 quart (1L) saucepan combine all sauce ingredients except vanilla. cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (4 to 5 minutes). Boil 1 min. Stir in vanilla. Store sauce refrigerated.
Note: To prepare Steamed Cranberry Pudding
1. Pour into greased 1 1/2 at metal mold or casserole. cover tightly with aluminum foil.
2. Place rack in Dutch oven or roasting pan; add boiling water to just below rack.
Steamed Cranberry Pudding
Makes 12 servings
Pudding
2 Cups all-purpose flour
1 cup sugar
1 cup milk
1 egg
2 tbsp. butter or margarine, softened
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/4 cup all-purpose flour
2 cups fresh or frozen whole cranberries
Sauce
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter or margarine
1/2 cup whipping cream
1 tsp vanilla
In large mixer bowl combine all pudding ingredients except 1/4 cup flour and cranberries. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). In small bowl toss together 1/4 cup flour and cranberries. By hand, stir cranberry mixture into batter. Pour into greased 1 1/2 quart (1.5L) metal mold or casserole. Cover tightly with aluminum foil. Place rack in Dutch oven or roasting pan; add boiling water to just below rack. Place mold on rack. Cover; cook over medium heat at a low boil for about 2 hour or until wooden pick inserted in centre comes out clean. Add boiling water occasionally to keep water level just below rack. Remove; let stand 2 to 3 minutes. Remove aluminum foil and unmold. Serve warm or cold with warm sauce.
In 1 quart (1L) saucepan combine all sauce ingredients except vanilla. cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (4 to 5 minutes). Boil 1 min. Stir in vanilla. Store sauce refrigerated.
Note: To prepare Steamed Cranberry Pudding
1. Pour into greased 1 1/2 at metal mold or casserole. cover tightly with aluminum foil.
2. Place rack in Dutch oven or roasting pan; add boiling water to just below rack.
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