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1
Put an inch or so of water in a large soup pot with a lid.
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2
Open the collapsible vegetable steamer and place it in the pot.
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3
The water should be just touching the bottom of the steamer.
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4
Place the pot on top of the stove and preheat the water.
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5
Place the Jell-O mold on top of the vegetable steamer to be sure it fits in the pot, then remove.
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6
Spray the interior of the Jell-O mold generously with cooking spray.
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7
In a mixing bowl, stir together the molasses, water, sugar and salt.
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8
Stir in the flour, baking soda and cranberries.
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9
Spoon into the Jell-O mold and place the mold in the pot.
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10
Adjust the heat to the lowest simmer setting, put on the lid and simmer for one hour.
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11
The cranberry pudding is ready when an inserted toothpick comes out clean (test in a few spots).
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12
When you remove the lid, be careful not to drip water on the pudding.
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13
Remove the mold from the pan and place it on a cooling rack for at least 30 minutes.
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14
To release the pudding from the mold, loosen all the edges with a butter knife.
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15
Invert onto a waxed-paper-lined plate and wiggle the mold to loosen.
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16
If that doesn't work, use the butter knife to pry the pudding away from the sides of the mold in spots, then invert again.
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17
Slice into wedges and drizzle with brandy sauce recipe #.
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18
*Note: You can wrap the leftover pudding loosely in a plastic bag and kept it on the kitchen counter for three days.
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19
It kept well the whole time, but tasted better the day after made.
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20
It still is fresh, though not quite as moist as the first day.
