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Steamed Cranberry Pudding Recipe

Steamed Cranberry Pudding Recipe

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 sorghum molasses as a special ingredient. Chuck and I now live in a log home in a wooded area. We're visited regularly by armadillos, raccoons, wild pigs, deer, bobcats and other creatures. We enjoy watching them—but they make it difficult to establish a compost pile!
TOTAL TIME: Prep: 10 min. Cook: 1 hour YIELD:6-8 servings


  • 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


  • 1. 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.
  • 2. 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.

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.