is a traditional Christmas-time favorite in my family - in the past my mother served
Christmas Eve (but not restricted to the holidays!). We make it now on Christmas
cups halved cranberries*
1-1/2 cups all-purpose flour (for gluten-free, substitute equal amount of GF
all-purpose flour - add 1/2 teaspoon xanthum gum if your brand of GF flour
doesn't already contain it)
1/4 cup molasses
1/4 cup white corn syrup (Karo)
1 teaspoon baking powder
1/3 cup boiling water combined with 1 teaspoon baking soda
1/2 cup of the flour to mix with the halved cranberries in large measuring cup.
Mix egg, molasses and corn syrup in large bowl, add remaining 1 cup of
flour and the baking powder, followed by the floured cranberry halves.
Lastly, add the boiling water that has been combined with baking soda.
Stir together gently until flour has been thoroughly incorporated (don't
use electric mixer).
into ungreased 1-1/2 quart baking dish or mold and steam for 2-1/2 hours over
Pudding seems to come out best if mold is not covered.
Put a couple of inches of water into a large Dutch oven and place rack on
bottom of pan. Put pudding mold on
rack; cover Dutch oven. Bring water
to a boil; then turn heat down to a simmer over medium or medium-low heat.
Check on water every 20 minutes or so and replenish as needed with
boiling water from teapot.
warm with Butter Sauce (recipe below).
I buy whole fresh cranberries from the grocery store and then freeze them.
They are much easier to cut into halves when frozen or partially frozen.
Blend ½ cup (1 stick)
unsalted butter with 1 Tablespoon flour in top of double boiler. Add 1 cup
half and half, 1 cup sugar, and ½ teaspoon vanilla. Cook at very low
temperature for 30 minutes, stirring frequently; stir in 1 Tablespoon
brandy before serving.
is from my mother, Nora Estrem)