Cranberry Steamed Pudding

In the Lowry family, plum duff is the traditional holiday pudding.  My husband, Phil, usually makes it once a year in a mold with clamps that was passed down from his mother.  Somehow that mold is now lost, and the new one lacks clamps.  This was disconcerting to Phil, so much so that he thought it not suitable to make Plum Duff in.

Finding this recipe prompted him to take a closer look at the new pudding mold.  Why yes, it is watertight, even without clamps!  He decided to take a chance on the new recipe and we all enjoyed it. Steaming the fruity mixture turns it into a moist and flavorful cake-like substance.  The pudding itself is not too sweet, so a bit of hard sauce is welcome.

Cranberry Steamed Pudding
Serves 10-12
From Taste of Home

for the pudding:
butter, lard or coconut oil
1  1/3 cup flour (use Cup4Cup for a gluten-free version)
2 tsp baking soda
1 tsp baking powder
1/2 cup molasses
1/3 cup boiling water
2 cup cranberries, washed and chopped

for the hard sauce:
1/2 cup (1 stick) butter
1 cup sugar
1 cup heavy cream
2 tsp vanilla

Grease the pudding mold generously with butter, lard or coconut oil.

In a large mixing bowl combine the flour, baking soda and baking powder. Combine molasses and water, add to the flour mixture and stir well. Fold in the chopped cranberries

Transfer batter to the steamer mold and fasten lid firmly. Place it on a trivet in a larger pot with enough boiling water to come to level of the bottom of the steamer, about 1-2". Steam for 1-1/1/2 hours or until a  toothpick inserted in the center comes out clean, checking it periodically and adding boiling water as necessary to keep it steaming.

Let the pudding cool in the mold for at least 10 minutes, then loosen outer edge and unmold.  Serve warm with hard sauce.

To make the hard sauce, melt the butter in a small saucepan. Stir in sugar and cream. Cook and stir for 3-5 minutes until heated through. Remove from heat and add the vanilla.