September 29, 2016

Cranberry Pudding

1/2 c. boiling water
2 t. baking soda
1/2 c. dark molasses
1 1/3 c. flour
1 t. baking powder
1 c. whole, raw cranberries

Sauce:
1/2 c. sugar
1/2 c. whipping cream
1/4 c. butter

Mix water, soda and molasses.  Add flour and baking powder. It will foam
and look terrible. Add cranberries. Pour into a quart-size greased, steamed pudding mold or coffee can. Cover tightly. Place in a steamer or large pan with about 2 inches of water. Cover tightly and steam gently for two hours or until center is set. When ready to serve, unmold and slice or scoop out of steamer into individual bowls. For sauce, mix ingredients together. Heat over low heat until butter melts and mixture is hot, but not boiling. Pour sauce over pudding while sauce is still hot. This is my grandmother’s recipe, and I’ve never seen one quite like it.

Chris McAfe, Pointe Aux Pins