Steamed Cranberry Pudding
Total TimePrep: 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
- 1 cup sugar
- 1 teaspoon cornstarch
- Dash salt
- 1 cup heavy whipping cream
- 1/2 cup butter, cubed
- 1 teaspoon vanilla extract
- In a bowl, combine pudding ingredients. Pour into a well-greased 4-cup pudding mold. Place in a stockpot on a rack. Fill stockpot 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.
Nutrition Facts1 piece: 454 calories, 23g fat (14g saturated fat), 71mg cholesterol, 616mg sodium, 61g carbohydrate (40g sugars, 2g fiber), 3g protein.
Nov 24, 2013
my grandmother made this exact recipe every year all through my childhood and ourf amily will not have thanksgiving or christmas without this pudding! We now have at least a fifth generation hooked on it. We do substitute half and half for the heavy cream and some prefer the light molassis and some prefer sorgum in place of the molassis . i have been steaming mine in an electric rice steamer with great results. I will admit i have cut back on the sugar too with no complaints, but i havent told anyone i did that! we mix the pudding and then stir in the cranberries last so they don't get too chopped up. we cut the fresh cranberries in half or lightly chop with a hand chopper.
Dec 20, 2010
Outstanding!!!!!! You have to try it. Also try this: 1 Cup Sugar, 1 Cup Heavy Cream and 1 stick of real butter. Heat stiring pour warm over pudding. Yum!
Aug 25, 2010
This is very close to what I have had since I was about 8 years old every Thanksgiving and Christmas. I'm now 64 and still love it. The recipe was handed down from my Aunts Mother in Law who was from the east coast of Canada. They came to the States over 100 years ago. My Family loves this recipe. I have made cookbooks for my boys and of course this recipe is in it.