Cookie
Administrator
Appearance and texture are excellent. Flavor is not too sweet.
2 cups cranberries, fresh or frozen, halved
1 1/3 cups all purpose flour
1/2 tsp. baking powder
1 large egg
1/4 cup mild molasses
1/4 cup golden corn syrup
1 tsp. vanilla
2 tsp. baking soda
1/3 cup hot water
Serves 8 to 12
Stir cranberries, flour and baking powder together in bowl.
Beat egg in mixing bowl.
Beat in molasses, corn syrup and vanilla.
Dissolve baking soda in hot water in a cup.
Add to egg mixture.
Mix.
Add cranberry mixture.
Stir to moisten.
Turn into greased 8 cup pudding pan.
Cover with double square greased foil, tying sides down with string.
Put in steamer with boiling water 2/3 up sides of pan.
Cover.
Steam for 1 1/2 hours, adding more boiling water as needed to kep level up.
Remove pan from water.
Let stand 1/2 hour.
Turn out of pan.
Cool on rack.
Wrap in plastic or foil.
Freeze up to 2 months or keep in refrigerator 2 to 3 weeks.
Reheat just before serving.
Serve with Creamy Pudding Sauce.
2 cups cranberries, fresh or frozen, halved
1 1/3 cups all purpose flour
1/2 tsp. baking powder
1 large egg
1/4 cup mild molasses
1/4 cup golden corn syrup
1 tsp. vanilla
2 tsp. baking soda
1/3 cup hot water
Serves 8 to 12
Stir cranberries, flour and baking powder together in bowl.
Beat egg in mixing bowl.
Beat in molasses, corn syrup and vanilla.
Dissolve baking soda in hot water in a cup.
Add to egg mixture.
Mix.
Add cranberry mixture.
Stir to moisten.
Turn into greased 8 cup pudding pan.
Cover with double square greased foil, tying sides down with string.
Put in steamer with boiling water 2/3 up sides of pan.
Cover.
Steam for 1 1/2 hours, adding more boiling water as needed to kep level up.
Remove pan from water.
Let stand 1/2 hour.
Turn out of pan.
Cool on rack.
Wrap in plastic or foil.
Freeze up to 2 months or keep in refrigerator 2 to 3 weeks.
Reheat just before serving.
Serve with Creamy Pudding Sauce.
