Ingredients :

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Flour 1 1/2 cups
Baking soda 1 t
Warm water 1/2 cup
Molasses 1/2 cup
Brown sugar 1/2 cup
Cinnamon 1 t
Ginger, ground 1 t
Nutmeg 1 t
Cranberries 3 cups
Walnuts or pecans 1 cup

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Method :

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1. Sift the flour and baking soda together into a small bowl.
2. Mix together the water, molasses, brown sugar and spices in a large bowl.
3. Stir in the flour mixture until smooth and then fold in the cranberries and nuts.
4. Pour the batter into a well greased pudding mold. Leave at least 1" headroom for the pudding to rise, and don't forget to grease the lid.
5. Set on a trivet or folded towel in a pot large enough to hold the mold. Pour boiling water to come 1/2 to 2/3 of the way up the side of the mold. Bring water to a boil then reduce heat to a healthy simmer, cover and steam the pudding for 1 1/2 to 2 hours, or until a toothpick inserted comes out clean.
6. Allow the pudding to cool for 15-20 minutes, unmold onto a serving platter and serve with a hard sauce or eggnog sauce (recipe below).

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Variations :

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* Eggnog Sauce: Heat 1 cup butter, 2 cups eggnog, 1/2 cup sugar and 1/4 cup rum over a low flame, whisking till smooth. Serve over warm pudding.
* Pour rum around the bottom of the pudding and set it aflame for a particularly dramatic finish to your Christmas feast.