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Ingredients
- 2 C cranberries, halved
- 1 1/3 C flour
- 1/2 tsp baking powder
- 1 large egg
- 1/4 C mild molasses
- 1/4 C golden corn syrup
- 1 tsp vanilla
- 2 tsp baking soda
- 1/3 C Hot water
Details
Servings 8
Preparation
Step 1
Stir cranberries, flour and baking powder together in bowl.
Beat egg in mixing bowl. Beat in molasses, corn syrup and vanilla.
dissolve baking soda in hot water in cup. Add to egg mixture. Mix. Add cranberry mixture. Stir to moisten. Turn into greased 8 C pudding pabn. Cover with double square greased foil, tying sides down with string. Put in steamer with boiling water 2/3 up sides of pan. Cover. Steam for 1 1/2 hours, adding more boiling water as needed to keep level up. Remove pan from water. Let stand 1/2 hour. Turn out of pan. Cool on rack. Remove from pan.
Wrap in plastic or foil. Freeze tp to 2 month or keep in fridge 2 to 3 weeks.
Reheat just before serving. Serve with Creamy Pudding Sauce.
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