---------- Recipe via Meal-Master (tm) v8.02
  Categories: Holiday, Desserts
       Yield: 12 servings
       2 c  Cranberries
     3/4 c  Walnuts
     1/2 c  Dried apricots
       2 c  Flour
       1 tb Baking powder
       1 ts Salt
       1 c  Bread crumbs
            -fine dry
       1 c  Brown sugar
       1 c  Chopped cuet
       2    Egg
     2/3 c  Milk
       1 ts Almond extract
   Grease two 1 quart moulds and sprinkle with granulated sugar. Combine the
   cranberries, walnuts and apricots and dredge with 1/4 cup of the flour.
   Sift the remaining flour, baking powder and salt together. Combine with the
   bread crumbs. Beat together the brown sugar, suet and eggs. Add the dry
   ingredients alternately with the milk to the suet mixure. Stir in the
   almond extract and the floured fruit and walnuts, combining well. Turn the
   batter into the prepared moulds. The moulds should be no more than
   three-quarters full. Cover with a double thickness of wax paper and foil
   and tie securely with string. Place on a rack in a large pot. Pour boiling
   water around the moulds to two-thirds of the way up the moulds. Cover
   tightly and steam for 2 to 2 1/2 hours, or until the top of the pudding is
   no longer sticky. Add more boiling water if necessary during this time, but
   make sure the water just simmers in the pan as the pudding steams. Remove
   the moulds from the water. Let the pudding set in the moulds for about 5
   minutes, then turn out onto a warm platter and serve hot with Caramel
   Sauce, Almond Sauce or Hard Sauce. If you are using Hard Sauce, try
   substituting 2 tbls. apricot brandy for the flavouring. Yield 12 servings.
   From the book “Canadian Christmas Cooking” by Rose Murray
   April Roche/92