Steamed Cranberry Pudding-Feiken Christmas Tradition

By á-44671

Ingredients

• Cake:
• 2 1/4 C. flour
• 1 3/4 tsp. baking powder
• 1/4 tsp. salt
• 2 Tbsp. butter
• 1/2 C. plus 1 Tbsp. warm water
• 3 1/2 tsp. baking soda
• 1/3 C. All-Bran cereal
• 1 egg
• 2/3 C. dark corn syrup
• 1/4 C. molasses
• 1-12 oz. bag cranberries, cut in 1/2
• Caramel Sauce:
• 1/2 C. butter
• 1 C. sugar
• 1/2 C. brown sugar
• 1 C. heavy whipping cream
• 1 1/2 tsp. white vanilla
• 1 Tbsp. flour

Preparation

Step 1

Cake:
Sift together flour, baking powder and salt into a large bowl; set aside. In a large measuring cup, add butter to warm water and stir until butter is melted. Add baking soda and bran. Beat the egg; add corn syrup, molasses and light liquid mixture. Blend well. Add to sifted flour mixture and beat until smooth. Stir in the cranberries. Pour into well greased 2-quart pudding steamer. Place the cover securely on the mold and lock it into place. Set the steamer into a large kettle and add boiling water, having the water come 2/3 of the way up the side of the pudding mold. Place cover on kettle and steam for 2 to 2 1/2 hours over low heat, replenishing if necessary with more boiling water to keep original level. To test for doneness, remove cover from pudding steamer after minimum baking time and check to see if pudding springs back when touched lightly. If it does not, recover and continue to steam until it does. When pudding tests done, remove the steamer from the kettle. Allow the pudding to stand 10 mins. to allow steam to escape. If pudding is to be kept to serve at a later time, unmold onto a cooling rack and allow to cool. Wrap in foil and store in cool, dry place. If pudding is to be served at once, unmold, slice and serve with Caramel Sauce.

Caramel Sauce:
In saucepan, combine ingredients except vanilla, and slowly bring to a boil. Cook over low heat stirring constantly until slightly thickened. Remove from heat. Stir in vanilla. Serve the sauce warm. As it sets, it becomes thicker, so it should not be served too hot.