Simple but tasty menu Cranberry Pudding

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Cranberry Pudding

"This is a wonderful holiday treat. I've made it for years and have surpassed it on to friends and own family. Good eating!"

Ingredients :

2 cups cranberries
1 1/2 cups all-reason flour
half teaspoon salt
half of teaspoon baking soda
1/three cup boiling water
half cup molasses
1 cup white sugar
half of cup butter, softened
half cup heavy whipping cream
1 teaspoon vanilla extract

Instructions :

Prep : 25M	Cook : 10M	Ready in : 1H45M

Lightly grease a 2-quart metal pudding mold or a smooth 1-pound espresso can. Pick over entire cranberries; wash and drain.
Sift together the flour and salt; dredge cranberries in flour aggregate.
Dissolve soda into boiling water and upload molasses. Stir and allow to foam up.
Add to the flour and cranberry aggregate. Mix collectively till well combined. Spoon into prepared mildew or pan; cowl with a double layer of aluminum foil and connect with heavy elastic band or string.
Place into a deep saucepan and fill with water as much as approximately the halfway mark at the pudding can. Cover saucepan and region over excessive warmth. Bring water to boil, reduce warmth, and simmer for 1 hour. Remove from water and allow to cool.
Prepare the sauce by way of blending collectively the sugar, butter and cream. Cook over medium heat till thick, stirring constantly. Remove from warmness and add vanilla.
When equipped to serve the pudding, invert pan or open bottom of can and push through. Slice in half of-inch pieces. Pour sauce over man or woman slices of pudding.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, prepare dinner it calmly, and make clean-up easier.

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