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Cranberry Pudding

"This is a extremely good holiday treat. I've made it for years and have handed it on to pals and circle of relatives. Good ingesting!"

Ingredients :

2 cups cranberries
1 1/2 cups all-reason flour
half teaspoon salt
half teaspoon baking soda
1/3 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 metallic pudding mold or a smooth 1-pound coffee can. Pick over complete cranberries; wash and drain.
Sift collectively the flour and salt; dredge cranberries in flour aggregate.
Dissolve soda into boiling water and add molasses. Stir and permit to foam up.
Add to the flour and cranberry mixture. Mix collectively until well combined. Spoon into organized mould 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 about the halfway mark at the pudding can. Cover saucepan and region over high warmth. Bring water to boil, lessen warmness, and simmer for 1 hour. Remove from water and allow to chill.
Prepare the sauce with the aid of mixing together the sugar, butter and cream. Cook over medium warmth till thick, stirring continuously. Remove from heat and add vanilla.
When prepared to serve the pudding, invert pan or open backside of can and push thru. Slice in half-inch pieces. Pour sauce over character slices of pudding.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, prepare dinner it calmly, and make easy-up simpler.

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