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1
Butter a 2-quart steamed pudding mold and line it with wax paper and then butter and flour the paper.
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2
In a food processor coarsely chop cranberries.
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3
Transfer to a bowl and add almonds, sugar, flour, orange zest, ginger, cinnamon and allspice and combine.
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4
In another bowl mix bread crumbs, melted butter, milk, eggs, baking powder, sugar and salt.
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5
Combine the bread crumb mixture with the cranberry mixture.
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6
Spoon the batter into the prepared mold, a little at a time, tapping the mold as it is filled to eliminate any air bubbles.
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7
Cover the mold tightly with a lid and tie with a towel wrung out in cold water and floured.
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8
Tie a knot at the top of the towel to facilitate removal of the mold from the kettle.
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9
Set a rack in the bottom of a kettle and add enough simmering water to reach 3 inches up the sides of the mold.
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10
Transfer the mold to the kettle.
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11
Keep the water at a brisk but not a rolling boil on the stove top.
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12
Cover the kettle with a lid.
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13
Steam the pudding for 2 hours, checking occasionally to make certain the water remains at a boil, adding more water throughout the cooking process as necessary.
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14
To test for doneness, insert a skewer in the center of the pudding.
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15
It should come out with crumbs adhering to it.
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16
Return the lid to the mold and transfer it to a rack.
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17
The pudding will stay warm in the mold, covered, for several hours.
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18
To make the glaze combine cranberry juice, sugar and salt in a saucepan.
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19
Simmer the juice, stirring, until the sugar has dissolved.
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20
Bring the mixture to a boil and swirl gently until a candy thermometer reads 250 degrees.
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21
Add whole cranberries and remove the pan from the heat.
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22
Let the glaze cool and then chill it, covered, until ready to serve.
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23
To serve, unmold the pudding onto a serving plate and pour the cranberry glaze over it.
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24
Suggested drink: Mulled wine
