Preparation

• 1 Use your can opener to remove any lip on the open end of the coffee can, keeping one end intact. Being very careful, place some oil on a napkin or paper towel and liberally grease the inside of the can; set aside.
• 2 In a large bowl, beat butter, sugar, and egg until creamy. Add eggnog and continue beating until smooth.
• 3 In a separate, bowl, blend flour, baking powder and soda.
• 4 Add to butter mixture and beat, on low, until smooth. Fold in half the preserves.
• 5 Transfer to prepared can, it should come halfway up. Gently tap the bottom on the counter to even out.
• 6 Place a foil over the top, held by an elastic. If your coffee can come with a plastic lid, use this in place of the foil.
• 7 Place in crockpot, pour boiling water to come up about a third of the way, cover and turn the crockpot on high.
• 8 "Steam" for 2 1/2 hours, or until it is firm in the center when you remove foil or lid. If you find the water boiling, simply reduce heat until it is just barely simmering.
• 9 Remove from water and let cool for a few minutes without removing lid or foil before transferring to refrigerator to completely cool while still in the can.
• 10 Open both ends and run a knife around the inside to loosen. Push pudding out with a flat­bottomed glass or tumbler.
• 11 Slice pudding in any fashion you desire with warm Bog Sauce for dipping.
• 12 For the Bog Sauce, place remainder of preserves and cranberry sauce in a small saucepan and heat, stirring well.