Ingredients

• 1-3/4  cups all-purpose flour
• 1-1/2  tsp. baking powder
• 1  tsp. ground ginger
• 1/2  tsp. ground nutmeg
• 1/2  tsp. ground cinnamon
• 1/4  cup butter (no substitutes), softened
• 1  cup sugar
• 2  eggs
• 2  egg whites
• 6  oz. milk chocolate, melted and cooled
• 1-1/4  cups milk
• 1  recipe Cranberry-Kumquat Compote
•   Whipped cream

Directions

1. Grease and flour a 2-1/2-quart heatproof bowl or 10-cup covered pudding mold. In small bowl stir together flour, baking powder, spices; set aside.

2. Beat butter on medium to high 30 seconds. Add sugar; beat until combined. One at a time, add eggs and egg whites; beat on low after each. Stir in melted chocolate. Alternately add flour mixture and mixture and milk; beat on low after each. Pour into prepared bowl or mold. Cover with greased foil pressed against edge or lid.

3. Place bowl or mold on rack in Dutch oven; add water 1 inch up bowl or mold sides. Cover, bring water to boiling. Reduce to simmering. Steam 1-1/2 to 1-3/4 hours or until pick inserted in center comes out clean. Check water level every 30 minutes; add boiling water as needed.

4. Remove bowl or mold from Dutch oven; remove cover. Cool 10 minutes;
unmold onto serving platter. Cool 30 minutes. Serve warm with Cranberry-
Kumquat Compote and whipped cream. Serves 12.

5. Cranberry-Kumquat Compote: In medium saucepan combine 2 cups halved and seeded kumquats, 1 cup packed brown sugar, 1 cup cranberry juice, one 3-inch cinnamon stick, and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes or until kumquats soften slightly. Stir in 2 cups cranberries and 1.2 cup dried cherries. Bring to boiling; reduce heat. Simmer, uncovered,
8 minutes until thickened. Discard cinnamon and bay leaf. Stir in 1.2 cup chopped toasted pecans. Serve warm.