English Pudding

Updated: Sep 30, 2019

Recipe by Susan Mason

Servings: 4


4 ounces unbleached all-purpose flour

4 ounces sugar

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon Himalayan pink salt (unless you use salted butter or butter substitute you can omit salt)

3 ounces shortening, softened butter or butter substitute

5 ounces raisins

5 ounces dried cranberries (NW Delights)

1/3 cup milk, almond milk or coconut milk

Nonstick spray


1. Spray a 1 1/2 quart heat-proof bowl or mold with nonstick spray.

2. In a large pot (I like to use a large canning pan with a lid) place a large round cookie cutter on the bottom to hold bowl in place or use the canning rack. Put a couple inches of water in the pan and bring to a simmer.

3. Sift all dry ingredients together and set aside.

4. Cut butter into dry ingredients with a pastry blender or fork. When resembles small peas stir in the rest of the ingredients. Try not to over mix.

5. Pour into prepared bowl or mold.

6. Lay a piece of buttered waxed paper on top and wrap a piece of foil over the top.

7. Gently set the bowl on top of the cookie cutter or canning rack.

8. Place a quarter on the bottom so as to signal you by stopping bouncing when water is getting too low. Cover with lid and simmer for 2 1/2 hours.

9. Remove from pan and cool on rack for 15 minutes.

10. Carefully loosen and un-mold on a serving plate. Serve with Hard sauce.

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