Steamed Cranberry Pudding
2 cups cranberries
2 cups plus 2 tablespoons flour
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 cup milk
1 egg
2 tablespoons butter, melted
Powdered sugar (optional)
Sugared cranberries (optional)
Fresh mint 
Hard sauce
Toss together the 2 cups cranberries and 2 T flour in small bowl; set aside.
Stir together the 2 cups flour, brown sugar, granulated sugar, baking soda, cinnamon, nutmeg, and allspice in large bowl.  Add milk, egg, and melted butter; stir until well combined.  Stir in cranberry mixture.
Transfer to a well-greased 6-cup metal mold.  Cover tightly with foil.  Place mold on a rack in a Dutch oven or roasting pan.  Add boiling water to just below rack; cover pan.
Bring water to a gentle boil over medium heat.  Steam 1 to 1 1/2 hours or until a wooden toothpick inserted in center comes out clean, adding boiling water occasionally to maintain desired water level.
Remove pudding from Dutch oven and let stand 2 to 3 minutes.  Remove foil; unmold onto serving dish.  Sprinkle with powdered sugar and garnish with powdered sugar and garnish with sugared cranberries and fresh mint leaves, if desired.  Serve with Hard Sauce.  Makes 12 servings.
Hard Sauce
1/2 cup butter
1 cup sugar
1 cup heavy cream
1 tablespoon rum
In small sauce pan, melt butter over low heat.  Mix in the sugar and cream.  Heat slowly, bringing to a boil.  Immediately remove from heat.  Add the rum.  Serve warm.