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Steamed Cranberry Pudding

Steamed Cranberry Pudding
One Christmas, my husband—a Navy chaplain for 20 years—had to spend the holidays overseas, away from our two children and me. At his request, I sent him this special recipe so he could have a taste of home.
6-8 ServingsPrep: 15 min. Cook: 1 hour

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 all pudding ingredients in order given. Pour into
  • a well-greased 4-cup pudding mold. Place in a deep kettle on a rack.
  • Fill kettle with boiling water to 1-in. depth; cover kettle and boil
  • gently. Replace water as needed. Steam about 1 hour or until pudding
  • tests done. Let stand 5 minutes before unmolding.
  • Meanwhile, for sauce, combine sugar, cornstarch and salt in a
  • saucepan. Add cream and butter. Cook and stir over medium heat until
  • mixture begins to boil. Boil for about 1 minute. Remove from heat
  • and stir in vanilla. Serve pudding and sauce warm. Yield: 6-8
© Taste of Home 2013

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Steamed Cranberry Pudding (continued)

Directions (continued)

  • servings.
Nutrition Facts: 1 serving (1 piece) equals 454 calories, 23 g fat (14 g saturated fat), 71 mg cholesterol, 468 mg sodium, 61 g carbohydrate, 2 g fiber, 3 g protein.
© Taste of Home 2013