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Contributed by Woody Quirke of L’Épicerie 1749

⅓ cup butter

⅓ cup white sugar

2 eggs

1½ cups self raising flour

1 teaspoon baking powder

Pinch of salt

⅓ cup milk

1 tablespoon water

½ cup sweetened dried cranberries

Grated zest of one large lemon

Cream together the butter and the sugar, before gradually adding the eggs, while beating. Carefully add the flour in small amounts, along with the baking powder and salt. Beat in the water, followed by milk to get a smooth creamy consistency. You may need to add a bit more milk.

Stir in the cranberries and the lemon zest. Transfer the mixture to a greased pudding bowl, approximately 2 pint capacity. Cover with double layer of waxed paper tied with string (or a shoelace) around the outside of the bowl and place in a large Dutch oven or similar pot with enough water to reach halfway up the exterior of the bowl. Simmer for 2½ hours, covered.

Serve with custard sauce:

3 egg yolks

¼ cup sugar

Pinch of salt

2 cups scalded milk

1 teaspoon vanilla extract

Beat egg yolks, then add the sugar and salt. Add scalded milk slowly while stirring constantly. Cook in a double boiler until thickened slightly and the mixture coats a spoon.