Lightly spoon flour into dry measur-ing cups, and level with a knife. Combine flour and next 6 ingredients (flour through cloves) in a small bowl.
Beat sugars, margarine, vanilla, and egg in a large bowl at medium speed of a mixer until well-blended (about 2 minutes). Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in cranberries, raisins, and pecans.
Spoon batter into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with lid or foil coated with cooking spray; secure the foil with a rubber band. Place mold on a shallow rack in a stockpot; add enough hot water to come halfway up sides of mold. Cover and steam over medium-low heat for 2 1/2 hours or until a wooden pick inserted in center of the pudding comes out almost clean, adding additional water as needed. Cool on a wire rack for 10 minutes. Invert mold onto a platter, and slice pudding. Serve pudding warm with Orange Marmalade Sauce.
This is a classic, wonderful steamed pudding slightly updated by using cranberries instead of raisins or currants. We love it! The fact that it is lightened is a bonus and doesn't detract from the pudding's richness and moistness. You do have to have a pudding steamer for this. I'm so happy to find this recipe here as I seem to have lost the Cooking Light issue that had it. I've made this about three times, and though it's a bit of work it's definitely worth it for a holiday meal. I followed the recipe as given.
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