Steamed Cranberry Pudding

Steamed Cranberry Pudding
35
3 Reviews
Old fashioned, warmly spiced steamed pudding is sure to become a family holiday tradition.
30 min
Prep Time
2:35
Total Time
12 servings

Ingredients

Pudding

2 cups
all-purpose flour
1 cup
sugar
1 cup
milk
1
large Land O Lakes® 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
1/2 cup
Land O Lakes® Butter
1/2 cup
Land O Lakes® Heavy Whipping Cream
1 teaspoon
vanilla

Directions

  1. Grease 1 1/2-quart metal mold or casserole; set aside.
  2. Combine all pudding ingredients except 1/4 cup flour and cranberries in bowl. Beat at medium speed until well mixed.
  3. Toss together 1/4 cup flour and cranberries in another bowl. Stir cranberry mixture into pudding batter. Pour into prepared dish. Cover tightly with aluminum foil.
  4. 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 2 hours or until toothpick inserted in center comes out clean. (Add boiling water occasionally to keep water level just below rack.)
  5. Remove mold from Dutch oven; let stand 2-3 minutes. Remove aluminum foil; unmold onto large plate.
  6. Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, 4-5 minutes or until mixture thickens and comes to a full boil. Boil 1 minute; stir in vanilla.
  7. Serve pudding warm or cold with warm sauce. Cover sauce; store refrigerated.

Recipe Tips

Nutrition Facts (1 serving)

Calories
360
Cholesterol
60mg
Carbohydrates
55g
Protein
4g
Fat
14g
Sodium
210mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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!

Rating

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!

Rating

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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