The Boston cooking-school cook book

by Fannie Merritt Farmer

Steamed Cranberry Pudding

½ cup butter

1 cup sugar

3 eggs

3½ cups flour

1¼ tablespoons baking powder

½ cup milk

1½ cups cranberries

Cream the butter, add sugar gradually, and eggs well beaten. Mix and sift flour and baking powder and add alternately with milk to first mixture, stir in berries, turn into buttered mould, cover, and steam three hours. Serve with thin cream, sweetened and flavored with nutmeg.