Steamed Pudding is Glamorous
I made a steamed pudding before Thanksgiving, perhaps it was to get my chops in gear for the marathon the next day. It is from my friend, Athena, she makes it for our holiday book club meal. It is a crowd pleaser. No pictures of my version because I boiled the sauce to long and the cream curdled (still tasted amazing but was not pretty) When I make it again I will half the sauce ingredients (too much of a good thing). The mold is from my grandmother!
Cranberry Steamed Pudding
1 1/2 cups of flour
2 tsp baking soda
1/2 c molasses
1/2 c hot water
1 bag of cranberries
Mix all ingredients together. Pour into buttered mold. (steamed pudding mold, bundt pan, jello mold etc)
Tightly cover mold and place in hot water, half way up side of mold. (if using steam pudding mold, set mold on top of bowl or something so the mold is not sitting directly on the bottom of the pot)
Cook in gently boiling water for 1 - 1 1/2 hours.
Cool and turnout on plate.
Sauce: I reduced this here are the reduced amounts.
1/2 c butter
1/2 c cream
1/2 cup sugar
1 tsp vanilla
Combine butter, cream and sugar. Slowly cook over medium heat until thick. Add vanilla.
Sauce thickens as it cools. Pour over turned-out pudding and serve.