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1
Generously butter 2 1/2-quart charlotte mold, pudding mold or thick heatproof glass bowl.
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2
Sift flour, cinnamon, ginger, baking powder, salt, cloves and nutmeg into large mixing bowl.
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3
Add all dried fruit and toss to coat.
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4
Mix in crumbs.
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5
Whisk brown sugar, eggs, butter, maple syrup, liqueur, rum, grated tangerine peel and vanilla in medium bowl to blend.
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6
Pour over dry ingredients and stir until well combined (batter will be thick).
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7
Spoon batter into prepared mold.
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8
Smooth top.
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9
Cover mold tightly with double thickness of foil.
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10
Place rack in large pot.
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11
Set pudding on rack.
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12
Pour enough hot water into pot to come halfway up sides of mold.
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13
Cover pot.
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14
Bring water to simmer over medium-low heat.
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15
Steam pudding until wooden skewer inserted into center comes out clean, adding more boiling water to pot as necessary, about 5 hours.
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16
Transfer mold to cooling rack; uncover and cool 30 minutes.
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17
(Can be made up to 2 months ahead.
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18
Remove pudding from mold; cool completely.
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19
Wrap tightly in plastic and refrigerate.
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20
To reheat pudding, unwrap and return to buttered mold; cover.
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21
Place mold on rack in large pot.
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22
Pour enough hot water into pot to come halfway up sides of mold.
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23
Cover pot; steam pudding over medium-low heat until heated through, about 1 hour.
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24
Transfer to cooling rack.
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25
Let stand 30 minutes.)
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26
Turn warm pudding out onto platter.
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27
Garnish with tangerine peel twists and fresh cranberries, if desired.
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28
Serve with Brown Sugar Hard Sauce.
