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Steamed Cranberry Pudding

 Steamed Cranberry Pudding
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 sorghu
6-8 ServingsPrep: 10 min. Cook: 1 hour


  • 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


  • 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.

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Steamed Cranberry Pudding (continued)

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.