INGREDIENTS

INSTRUCTIONS

PUDDING
SAUCE
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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