A New England twist on an English Christmas tradition
- 2 cups dried plain breadcrumbs
- 1 cup dried sweetened cranberries (Craisins)
- 1/2 cup molasses
- 1/4 cup butter, melted
- 1 teaspoon baking soda
- 1 tablespoon boiling water
- 1/2 cup flour, all-purpose
- 1 teaspoon of ginger
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Grease a pudding mold well with extra butter and dust with flour. Cover top with large piece of greased foil an fold snugly over sides of mold to keep steam out. Remember to leave some slack in foil because pudding will need room to expand.
Place mold on rack in steamer or large pot. Add boiling water to halfway up sides of pudding mold. Cover and steam for 2 hours or until firm to touch.
Pudding can be placed in cloth bag instead of mold. Place bag in pot with enough water to cover bag. Boil until pudding is firm to touch.
Pudding can be covered with Molasses-Maple Syrup Sauce:
Heat combined ingredients. Heat to boiling; then simmer, stirring occasionally, for 10 minutes. Serve over steamed or baked pudding.