a pudding that has been steamed, caramel sauce, and whipped cream on top. My family claims that no restaurant offers a dessert this good. Every Christmas family gathering, I bring it.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup milk
- 1 egg
- 2 tablespoons butter
- 2 cups cranberries
- ¼ cup all-purpose flour
- ½ cup white sugar
- ½ cup packed brown sugar
- ½ cup butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
- Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.
- For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.
- Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.
Nutrition Facts
| Calories | 545 kcal |
| Carbohydrate | 84 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 292 mg |
| Sugars | 54 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Wow–SO EASY! This was the simplest batter to make; I melted the butter in the milk, and gave a few of the cranberries a rough chop just to distribute them better. Oh, and I added orange zest and cut back on the spices out of personal preference. I steamed this in a pressure cooker without sealing the lid for 15 minutes, then sealed it and steamed on high pressure for another 20 minutes. I let the pressure come down naturally. I served it with the hard sauce, whipped cream, and candied orange slices.
This is a great recipe, made it a few times, surprised there aren’t more reviews.. perfect as is, I add a half tsp of Allspice too. Thank you 🙂
Really nice – used an antique pudding mold and did not have time for the sauce (used storebought – ugh), but the pudding is delightful. Coarsely chopping the cranberries helps distribute the flavor. Perfect ending to Christmas dinner!
This is very easy to make, only used 1/4 teaspoon numeg and added 1 teaspoon vanilla. Only boiled for 1 1/2 hours and was enough time. Turned out perfect.
Delicious pudding. This worked very well in a traditional pudding form. I noticed some of the reviewers had problems with the sauce. I assume that is due to the wording “1 cup sweetened whipped cream”. I believe this should read “1 cup whipping cream” which is then to be added to the slightly browned butter-sugar mixture and THEN boiled. Evaporated milk may be substituted for the cream, which lends a very delicious flavor….and this coming from a cream-lover! Without a liquid, the butter-sugar mass will simply scorch.
The cranberry pudding was great. The sauce didn’t turn out. I will try it again next year.
Very good! Next time I make it I’ll only steam it for 1 hr. and 45 minutes. I went the full 2 hours and it seemed alittle over cooked to me. But, it was great. Thanks you for a great recipe.
This was unbelievable. I wowed my entire extended family at Christmas dinner with this recipe. I followed the recipe exactly -well, I coarsely chopped the crans first to spread out the tartness a bit- and it came out perfectly. The caramel sauce was amazing, it will be my new standard for sure (mine crystalized, but I just stirred in more cream to smooth it out.) Pretty much everyone who has tried this has asked me for the recipe.
I chose this recipe over the other cranberry puddings because of the ingredients – especially the cinnamon and nutmeg. We love nutmeg, but 1 tsp. is WAY too much – will reduce to 1/4 tsp. next time. Also experienced same problem as previous reviewer – my cranberries were clustered in the center. Using a pudding mold instead of a casserole will probably solve this problem. Will place a rack in bottom of stock pot next time.
I had to steam this well beyond the 2 hours, unfortunately, but I don’t think that was due to any fault on the recipe’s part. I will make this again but, the next time, I will definitely add more fruit and omit the nutmeg in favour of either more cinnamon or perhaps some mixed spice as I’m not a big fan of nutmeg and I found it a bit dominant in this recipe. In addition, the cranberries, although I had floured them, all migrated to the top of the basin whilst cooking which resulted in a rather uneven distribution of fruit throughout the pudd. As for the sauce, I incorporated a 1/2 cup of double cream right into the sugar mixture before carefully reducing it to the consistency of a hard sauce. The thick, exceedingly rich butterscotch of the sauce complimented the pudding perfectly.
Absolutely the best dessert I have ever had. I pick fresh cranberries every year and can’t believe how delicious this was. I took this to work and everyone asked for the recipe. I’ll make it again, and again.