Updated: Sep 30, 2019
Recipe by Susan Mason
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
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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