Steamed Cranberry Pudding

Steamed Cranberry Pudding

Old fashioned, warmly spiced steamed pudding is sure to become a family holiday tradition.

30 min.prep time 2:35total time
12 servings
3 Ratings

Ingredients

Pudding

2 cups all-purpose flour
1 cup sugar
1 cup milk
1 egg
2 tablespoons LAND O LAKES® Butter, softened
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 cup all-purpose flour
2 cups fresh or frozen whole cranberries

Sauce

1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon vanilla

Directions

Combine all pudding ingredients except 1/4 cup flour and cranberries in large bowl. Beat at medium speed until well mixed.

Toss together 1/4 cup flour and cranberries in small bowl. Stir cranberry mixture into pudding batter by hand. Pour into greased 1 1/2-quart metal mold or casserole. Cover tightly with aluminum foil.

Place rack in Dutch oven or roasting pan; add boiling water to just below rack. Place mold on rack. Cover; cook over medium heat at low boil for 2 hours or until toothpick inserted in center comes out clean. (Add boiling water occasionally to keep water level just below rack.)

Remove mold from Dutch oven; let stand 2 to 3 minutes. Remove aluminum foil; unmold onto large plate.

Meanwhile, combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (4 to 5 minutes). Boil 1 minute; stir in vanilla.

Serve pudding warm or cold with warm sauce. Cover sauce; store refrigerated.

Nutrition Facts (1 serving)

Calories: 360

Fat: 14g

Cholesterol: 60mg

Sodium: 210mg

Carbohydrates: 55g

Dietary Fiber: 0g

Protein: 4g

Recipe #4483©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

This recipe is the best everyone time I serve it I receive compliments. At our house this is a Christmas tradition and I have used this recipe for over twenty years. My Mother-in-law used a similar recipe. I use a steamed pudding pan and a trivet. I usually spray the pan and then flour the pan before I add my batter. The cake just pops right out of the pan. Everyone also loves the sauce. I usually make a double batch. This is so good!
I have made this the last several years at Thanksgiving for my 96 year old grandmother. It started out as something different for dessert but now everyone loves this it is definately a thanksgiving tradition in my home that everyone looks forward to!
I've made this for Christmas every year since it came as part of the Country Recipes cookbook. It's an excellent lighter alternate to traditional Christmas pudding.

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