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1
Grease two 1 quart moulds and sprinkle with granulated sugar.
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2
Combine the cranberries, walnuts and apricots and dredge with 1/4 cup of the flour.
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3
Sift the remaining flour, baking powder and salt together.
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4
Combine with the bread crumbs.
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5
Beat together the brown sugar, suet and eggs.
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6
Add the dry ingredients alternately with the milk to the suet mixure.
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7
Stir in the almond extract and the floured fruit and walnuts, combining well.
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8
Turn the batter into the prepared moulds.
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9
The moulds should be no more than three-quarters full.
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10
Cover with a double thickness of wax paper and foil and tie securely with string.
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11
Place on a rack in a large pot.
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12
Pour boiling water around the moulds to two-thirds of the way up the moulds.
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13
Cover tightly and steam for 2 to 2 1/2 hours, or until the top of the pudding is no longer sticky.
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14
Add more boiling water if necessary during this time, but make sure the water just simmers in the pan as the pudding steams.
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15
Remove the moulds from the water.
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16
Let the pudding set in the moulds for about 5 minutes, then turn out onto a warm platter and serve hot with Caramel Sauce, Almond Sauce or Hard Sauce.
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17
If you are using Hard Sauce, try substituting 2 tbls.
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18
apricot brandy for the flavouring.
