Steamed cranberry pudding


Published:

From the Knik Arm Courier on June 28, 1960. Submitted by Mary Brinson.

½ cup butter

1 cup sugar

3 eggs

3 ½ cups flour

1 ¼ tablespoons baking powder

½ cup milk

1 ½ cups cranberries

Cream the butter, add sugar gradually, and eggs well beaten. Mix and sift flour and baking powder and add alternately with milk to first mixture, stir in berries, turn into buttered mould, over, and steam three hours. Serve with thin cream, sweetened and flavored with nutmeg.

** This is exactly how this recipe is written in my mother’s Boston Cooking School Cook Book by Fannie Merritt Farmer — more commonly called Fannie Farmer’s Cook Book. The book is a precious possession of mine, especially since it has a number of her own recipes that she had written in the margins and back pages.

— Jinny Kirk

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