STEAMED CRANBERRY PUDDING

      Title: STEAMED CRANBERRY PUDDING
  Categories: Holiday, Desserts
       Yield: 12 Servings
  
       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
  
   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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