CRANBERRY PUDDING

“Every year I make this Kennedy family tradition says Marilyn De Blieck”

1/3 cup molasses

1 ½ cups all purpose flour

2 tablespoons granulated sugar

2 cups raw cranberries, washed

2 teaspoons soda, dissolved in ½ cup hot water

Directions:

Stir the molasses, flour, sugar, water & soda together in the mixer. Gently fold in the cranberries, best if done by hand. Steam for 2-3 hours in a well greased 1 pound metal coffee can or 2 - #2 cans, with wax paper & tin foil on top. To serve, use your can opener & remove the bottom of the can, & push the pudding through the top. Slice the round into as many servings as you like, usually about 1 – 11/2 inches thick. Serve with lots of warm sauce on top.

SAUCE

½ cup butter

1 cup granulated sugar

½ cup cream or half & half

Cook slowly over very low heat for 30 minutes. It burns easily. Marilyn says” that this rather English dessert is easy to stir together & most folks enjoy the tartness of the pudding combined with the richness of the sauce.” Thanks to Marilyn De Blieck of the Puget Sounders for sharing this recipe.