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LOCATION: Recipes >> Holidays >> Xmas Cran Pudding 02

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Christmas Cranberry Pudding

6 tbsp. butter
3/4 c. sugar
2 eggs
2 1/4 c. sifted all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 c. cranberries
1/2 c. chopped pecans

Eggnog Dessert Sauce

1 c. butter
1 1/2 c. sugar
1 c. commercial eggnog
1 tbsp. rum

Cream the butter and sugar in a large bowl. Add eggs, one at a
time, beating well after each addition. Sift flour, baking powder
and salt together and add to the creamed mixture, alternating with
milk. Stir in the cranberries and pecans. Turn into a greased
6-cup mold and cover with foil. Press foil tightly around edge
and secure with string. Place mold on a rack in a kettle and pour
enough water into kettle to come halfway up on mold. Bring water
to a boil and cover tightly. Reduce heat to simmer. Steam for 2
hours. Let stand for 10 minutes, then unmold. Pudding may be
refrigerated for several days or cooled, wrapped and frozen for
several months. Thaw in refrigerator, if frozen, then wrap in
foil. Bake at 325 degrees for about 45 minutes. Makes 10 to 12


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