Cranberry And Pumpkin Steamed Pudding

Recipe Instructions * Note: See the "Tangerine Caramel Sauce" recipe which is included in this collection. Liberally butter inside and top of a 2-quart pudding mold with two tablespoons of butter. Cream remaining butter and sugar with an electric mixer until light and fluffy. Beat in eggs one at a time then add the lemon juice, orange zest and the pumpkin puree. Sift the flour, ginger, cinnamon, clove, baking powder and salt together and then gently stir into pumpkin mixture. Place cranberries in bottom of pudding mold and then fill pudding mold with pumpkin mixture and place lid on top. Place mold in a pot large enough to hold with at least 1 inch clearance all around. Fill pot half way up sides of mold with boiling water. Cover pot and slowly simmer for 2 hours or until a toothpick inserted in the middle of mold comes out clean. Check pot occasionally to make sure water is barely simmering. Cool pudding in mold to room temperature before unmolding. Slice and serve with unsweetened whipped cream and warm Tangerine Caramel Sauce. This recipe yields 8 servings.