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Steamed Cranberry Pudding with Vanilla Sauce

 Steamed Cranberry Pudding with Vanilla Sauce
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 McCormick® Pure 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

2 of 2

Steamed Cranberry Pudding with Vanilla Sauce (continued)

Directions (continued)

  • mixture begins to boil. Boil for about 1 minute. Remove from heat
  • and stir in vanilla. Serve pudding and sauce warm. Yield: 6-8
  • servings.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.