Steamed Cranberry-Molasses Pudding Recipe
Steamed Cranberry-Molasses Pudding Recipe photo by Taste of Home
Next Recipe

Steamed Cranberry-Molasses Pudding Recipe

Read Reviews
5 3 2
Publisher Photo
This old-fashioned dessert has been a family tradition during the holidays for years. My children say it's just not Christmas without it! —Millicent Tilly, Watertown, South Dakota
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES: 8-10 servings


  • 1-1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 cup molasses
  • 1/3 cup hot water
  • 2 cups chopped fresh or frozen cranberries
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 1 cup heavy whipping cream


  1. In a large bowl, combine the flour, baking soda and baking powder. Combine molasses and water; stir into dry ingredients. Fold in cranberries. Pour into a well-greased 4-cup pudding mold; cover.
  2. Place mold on a rack in a deep stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a toothpick inserted near the center comes out clean, adding water to pan as needed. Let stand for 5 minutes before removing from mold.
  3. In a small saucepan, melt butter; stir in sugar and cream. Cook and stir over medium heat for 3-5 minutes or until heated through. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce. Yield: 8-10 servings.
Originally published as Steamed Cranberry-Molasses Pudding in Country Woman Christmas Annual 2007, p54

Reviews for Steamed Cranberry-Molasses Pudding

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
brendakop User ID: 7062318 208405
Reviewed Dec. 30, 2012

"Do NOT taste the batter or cooked pudding without the sauce!"

brendakop User ID: 7062318 99979
Reviewed Dec. 30, 2012

"This is a lot like the recipe that I have used for years. We do not use any water and we add about a cup of raisins. Light or dark molasses work equally well, it just changes the color of the pudding, not the taste. Word of warning though, DO NOT tas"

[email protected] User ID: 5547206 66629
Reviewed May. 11, 2011

"Awesome!!! A little bit of work but well worth the pleasure. Thank you"

Loading Image