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Steamed Cranberry Pudding Recipe

Steamed Cranberry Pudding Recipe photo by Taste of Home

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One Christmas, my husband—a Navy chaplain for 20 years—had to spend the holiday overseas, away from our two children and me. He asked that I send him this recipe so he could have a taste of home. Steamed Cranberry Pudding has been in my file for more than 30 years. It was passed on by a fellow teacher who was retiring. Her family had long enjoyed it, using their own homemade sorghum molasses as a special ingredient. Chuck and I now live in a log home in a wooded area. We're visited regularly by armadillos, raccoons, wild pigs, deer, bobcats and other creatures. We enjoy watching them—but they make it difficult to establish a compost pile!

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Steamed Cranberry Pudding Recipe

Prep: 10 min. Cook: 1 hour

Yield: 6-8 Servings

10 60 70

Ingredients

PUDDING:
1/2 cup light molasses
1/2 cup hot water
2 teaspoons baking soda
1-1/2 cups all-purpose flour
2 cups fresh or frozen cranberries
1/2 teaspoon salt
SAUCE:
1 cup sugar
1 teaspoon cornstarch
Dash salt
1 cup heavy whipping cream
1/2 cup butter, cubed
1 teaspoon vanilla extract

Directions

In a bowl, combine pudding ingredients. Pour into a well-greased 4-cup pudding mold. Place in a Dutch oven on a rack. Fill pan with boiling water to 1-in. depth; cover and boil gently. Replace water as needed. Steam for 1 hour or until a toothpick comes out clean. Let stand for 5 minutes before removing from mold.
Meanwhile, combine the sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for 1 minute. Remove from the heat; stir in vanilla. Serve sauce over warm pudding. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 454 calories, 23 g fat (14 g saturated fat), 71 mg cholesterol, 616 mg sodium, 61 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Steamed Cranberry Pudding in Country Woman May/June 1991, p31

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Steamed Cranberry Pudding

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Reviewed on Dec. 20, 2010 by Charlene A

Outstanding!!!!!! You have to try it. Also try this: 1 Cup Sugar, 1 Cup Heavy Cream and 1 stick of real butter. Heat stiring pour warm over pudding. Yum!

Reviewed on Aug. 25, 2010 by Charlene2098

This is very close to what I have had since I was about 8 years old every Thanksgiving and Christmas. I'm now 64 and still love it. The recipe was handed down from my Aunts Mother in Law who was from the east coast of Canada. They came to the States over 100 years ago. My Family loves this recipe. I have made cookbooks for my boys and of course this recipe is in it.