Steamed Marmalade Pudding

Ingredients

• 1/2 cup dried cranberries
• 1 tbsp all-purpose flour
• 2 tbsp brandy or orange juice
• 3/4 tsp baking soda
• 1/2 cup salted butter, softened
• 1/4 cup granulated sugar
• 1/8 tsp salt
• 2 large eggs
• 1/2 tsp vanilla
• 1/2 cup orange marmalade
• 2 1/4 cups fresh whole wheat breadcrumbs
• Buttered Rum Sauce, optional* (recipe below)

Directions

1. Toss cranberries with flour until coated; set aside. Combine brandy and baking soda; let stand for 2 minutes.
2. Using medium speed of an electric mixer, beat together butter, sugar and salt until fluffy. Beat in eggs, one at a time, until blended.
3. Beat in vanilla, marmalade and brandy mixture just until combined. Stir in cranberries and breadcrumbs.
4. Spoon batter into a greased and floured 6 cup mould. Cover tightly with greased foil. Secure foil by tying string around sides of mould. Place mould on a rack in a large pot. Add enough boiling water to come halfway up sides of mould.
5. Cover pot and bring to a boil. Reduce heat and simmer for 1 3/4 - 2 hours or until pudding tests done. Add additional boiling water as required.
6. Remove mould from pot. Cool pudding in mould on a rack for 10 minutes. Invert pudding onto a plate and serve warm.
7. Alternatively, invert pudding onto a rack and cool completely. Refrigerate for up to 3 days or freeze for up to 1 month. If freezing pudding, thaw in refrigerator before reheating. Serve warm with Buttered Rum Sauce or whipped cream.

Ingredients

• 3/4 cup whipping cream
• 1/2 cup unsalted butter
• 1/2 cup packed golden brown sugar
• 1/4 cup dark rum
• 1/4 tsp salt

Yield: Makes 1 1/2 cups

Directions

1. Combine all ingredients in a small pot.
2. Bring to a boil. Reduce heat and simmer, uncovered, stirring frequently, until slightly thickened, about 5 - 7 minutes.
3. Serve immediately or refrigerate up to 2 days. Reheat over low heat and serve warm.