| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Sauces | 1 | Servings | |
INGREDIENTS
| 2 | c | Fresh cranberries |
| 1 1/3 | c | Flour |
| 2 | t | Baking powder |
| 1 | Egg | |
| 1 | Pinch of salt | |
| 1/2 | c | Molasses |
| 1/3 | c | Hot water |
| 1/2 | c | Butter |
| 1 | c | Sugar |
| 1/2 | c | Cream |
| 1 | Drop of vanilla |
INSTRUCTIONS
CRANBERRY PUDDING: Cut cranberries in half. Sift flour and baking powder together. Stir in cranberries. Beat egg, salt, molasses, and hot water together and add the flour and cranberry mixture. Pour into an ungreased mold, cover with foil loosely, and steam for 1 1/2 hours until pudding is springy to touch and a toothpick comes out clean. BUTTER SAUCE: In a saucepan melt butter, and add sugar, cream and vanilla. Cream together over low heat until smooth and somewhat thick. Do not boil. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 7230
Calories From Fat: 1423
Total Fat: 161.3g
Cholesterol: 593.1mg
Sodium: 1508.2mg
Potassium: 3387.7mg
Carbohydrates: 1432.3g
Fiber: 81.8g
Sugar: 326.3g
Protein: 26.9g