- 2 cup fresh ripe cranberries
- 1/2 cup blanched almonds
- 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons all-purpose flour*
- Big pinch cinnamon
- Big pinch cloves
- Big pinch ginger
- Dash nutmeg
- 2 cups stale dry white bread crumbs
- 1/2 cup (1 stick) melted butter
- 1/2 cup milk
- 2 eggs, well beaten
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Cranberry Sauce
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Wash and sort cranberries. Chop cranberries and almonds together coarsely.
- Combine 3/4 cup sugar with flour and spices and then stir in cranberries and almonds. Combine breadcrumbs with remaining 1/2 cup sugar, butter, milk, eggs, baking powder and salt. Combine two mixtures. Mix thoroughly.
- Butter and flour a pudding mold. Pour in batter up to 2/3 full. Cover tightly. Steam for 2 hours.
- Remove the pudding mold lid as soon as the pudding is done. To test for doneness, press down gently on the surface of the pudding with the back of a spoon. If you meet with some resistance, the pudding is done. Let it stand for a few minutes before unmolding.
- Keep pudding warm in the oven until ready to serve. Top with chilled cranberry sauce.
NOTE: If you do not have a pudding mold, you can use a large, smooth sided can. Fill 2/3 ful of batter. Cover it loosely, using aluminum foil or a double thickness of buttered cooking parchment, tied tightly with a string. Use a steamer if you have one. If not, use a large cooking pot with a tightly fitting lid will do just fine.
Put a rack over trivet in the pot. Put the covered can on top of it. The boiling water should come halfway up the sides of the mold. Cover the steamer. As soon as you see steam beginning to escape from around the edges of the lid, reduce the heat, but make sure the water continues to boil at a steady simmer.