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Steamed Cranberry-Molasses Pudding

 Steamed Cranberry-Molasses Pudding
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
8-10 ServingsPrep: 15 min. Cook: 1 hour


  • 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


  • 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.
  • 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.
  • 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

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Steamed Cranberry-Molasses Pudding (continued)

Directions (continued)

  • with sauce.
  • Yield: 8-10 servings.