Steamed Cranberry Pudding Wth Eggnog Sauce
Pudding:
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1 stick butter
1 c. firmly packed brown sugar
2 eggs
1 Tbsp. grated orange peel
1/2 tsp. vanilla
2 1/4 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 c. milk
2 c. fresh whole cranberries
2/3 c. chopped pecans
Sauce:
1 c. (2 sticks) butter
1 1/2 c. sugar
1 c. dairy eggnog
1/2 tsp. rum extract
Pudding: Cream butter; add sugar; beat until light and
fluffy. Beat in eggs, orange peel and vanilla. Combine flour,
baking powder, cinnamon, nutmeg and salt. Add to creamed
mixture alternately with milk, beginning and ending with dry
ingredients and beating well after each addition. Stir in
cranberries and nuts. Spoon batter evenly into well buttered 6
cup mold with center post. Butter inside cover to mold or use
foil, pressing tightly edges and securing with rubber band.
Place mold on a rack in a pan with a tightly fitting lid; pour
enough water into pan to come halfway up on mold. Bring to
boil; cover and reduce heat to simmer. Steam until cake tester
inserted in center comes out clean, 2 hours. Remove from
water; uncover, let rest 10 minutes. Can be refrigerated
several days or frozen.
Sauce: Combine butter, sugar and eggnog in saucepan.
Heat over low heat, stirring occasionally until hot butter is
completely melted. Stir in extract. Makes 3 cups. Serve with
warm pudding (make sauce when ready to serve pudding, not
beforehand). Serves 8 to 10.