INGREDIENTS

INSTRUCTIONS

For the pudding, lightly grease a 6-cup rimmed bowl, 8 inches across
at the top, with 1/2tsp of the margarine. Spread 1/3 of the cranberry
sauce around the bottom of the bowl (this will be the "crown" of the
pudding).  In a small bowl, cream the remaining margarine and brown
sugar until  light and fluffy and doubled in volume. Beat in the egg,
vanilla, and  almond extract until well blended and light.  Double-sift
the flour and baking powder into a large mixing bowl.  Make a hole in
the centre and pour in the creamed batter. Fold  together slowly until
about a quarter of the flour is incorporated,  then add half of the
milk and fold this in with about three stirs  before adding the
additional milk. The entire mixture should be  folded slowly for about
20 revolutions.  Spoon one third of the batter carefully into the
pudding bowl on top  of the cranberries. Sprinkle with half of the
dried cranberries, then  half of the chopped nuts. Top with another
third of the batter, the  remaining dried cranberries and remaining
nuts. Top with the rest of  the batter and smooth out. The bowl should
be about two-thirds full.  Place wax or greaseproof paper over the bowl
and cover with a  14-inch-square cotton cloth. Secure the cloth under
the rim lip of  the bowl with a piece of string, bring the four corners
up to the top  and tie them diagonally to form a handle.  Put a wire
rack inside a large pot of boiling water. Set the covered  pudding bowl
on this rack and adjust the water until it comes halfway  up the side
of the pudding bowl. Cover and simmer for 1 1/2 hours.  Remove, unwrap,
and remove cloth and paper.  Just before serving, make the custard
sauce. In a small bowl (I find  copper bowls work best for this, but a
double boiler will do), whisk  the egg substitute and brown sugar over
a large saucepan of almost  boiling water for 5 minutes. Remove from
the heat.  In a medium saucepan, slowly heat the 1 1/2 cups milk with
the egg  substitute-brown sugar mixture, stirring occasionally, until
just  below the boil. Mix in the slurry made from the cornstarch and
extra  milk. Keep stirring on medium-low heat until it thickens, about
30  seconds.  Position the whipped egg substitute over boiling water
and pour in the  thickened milk, stirring constantly with a wire whisk.
Remove from  heat when it is fluffy and almost doubled in size.  To
serve, place serving plate upside down on top of the unwrapped  pudding
bowl and holding plate and bowl together with a towel, turn  the whole
thing over. Carefully lift off the bowl to reveal the  crimson-crested
pudding, steaming hot. Slice into eight serving  portions and top each
one with the hot custard sauce. Garnish with  the cranberry sauce.
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Nutrition (calculated from recipe ingredients)
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Calories: 467
Calories From Fat: 141
Total Fat: 16g
Cholesterol: 24.8mg
Sodium: 279.8mg
Potassium: 227.3mg
Carbohydrates: 75.6g
Fiber: 2.1g
Sugar: 39.7g
Protein: 6.2g