| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Canadian |
Holiday, Desserts |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Cranberries chopped |
| 3/4 |
c |
Walnuts chopped |
| 1/2 |
c |
Dried apricots chopped |
| 2 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
c |
Bread crumbs fine dry |
| 1 |
c |
Brown sugar |
| 1 |
c |
Chopped cuet |
| 2 |
|
Egg |
| 2/3 |
c |
Milk |
| 1 |
ts |
Almond extract |
INSTRUCTIONS
Grease two 1 quart moulds and sprinkle with granulated sugar. Combine the
cranberries, walnuts and apricots and dredge with 1/4 cup of the flour.
Sift the remaining flour, baking powder and salt together. Combine with the
bread crumbs. Beat together the brown sugar, suet and eggs. Add the dry
ingredients alternately with the milk to the suet mixure. Stir in the
almond extract and the floured fruit and walnuts, combining well. Turn the
batter into the prepared moulds. The moulds should be no more than
three-quarters full. Cover with a double thickness of wax paper and foil
and tie securely with string. Place on a rack in a large pot. Pour boiling
water around the moulds to two-thirds of the way up the moulds. Cover
tightly and steam for 2 to 2 1/2 hours, or until the top of the pudding is
no longer sticky. Add more boiling water if necessary during this time, but
make sure the water just simmers in the pan as the pudding steams. Remove
the moulds from the water. Let the pudding set in the moulds for about 5
minutes, then turn out onto a warm platter and serve hot with Caramel
Sauce, Almond Sauce or Hard Sauce. If you are using Hard Sauce, try
substituting 2 tbls. apricot brandy for the flavouring. Yield 12 servings.
From the book "Canadian Christmas Cooking" by Rose Murray
April Roche/92
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