Steamed Cranberry Pudding

Updated: Nov 28

A stunning dessert to serve during the holidays. The sweetness is in the sauce.

Serves 12-16.

You will wow your guests! A memory-making dessert.


Steamed Cranberry Pudding

Note - This recipe is designed for a 2 qt. traditional steamed pudding mold. If you do not have a pudding mold, you can use 5-6 empty vegetable or soup cans (about 15 oz.) covered with aluminum foil secured onto can with rubber bands. Pudding can be made ahead of time and stored in refrigerator until serving time.


Ingredients

Pudding

  • 2 cups flour

  • 3 teaspoons baking soda

  • ½ teaspoon cinnamon

  • ½ teaspoon nutmeg

  • ¾ cup molasses

  • cup hot water

  • 1 cup seedless raisins

  • 2 cups whole, fresh or frozen cranberries, washed, sorted, and drained

Butter Sauce

  • ½ cup butter

  • ½ cup whipping cream

  • 1 cup sugar

  • 1 teaspoon vanilla

Blackberry brandy for flaming


Instructions

Pudding

  1. Boil water in stockpot with steamer basket. Use enough water so that water will bubble halfway up the side of the mold. Butter inside and lid of mold extremely well.

  2. (Optional) To moisten raisins, place raisins in microwaveable cup with 2 tablespoons water. Heat in microwave for 20 seconds.

  3. Mix flour, baking soda, and spices together in mixing bowl. Add molasses and hot water. Mix in raisins. Fold in cranberries, being careful not to damage the cranberries.

  4. Transfer batter to mold. If using smaller mold, do not fill more than ¾ full. Place mold in steamer basket. Let simmer about 1½ hours.

  5. Remove mold from water. Let stand 5 minutes. Remove pudding from mold by loosening edges with knife.


Butter Sauce

  1. Heat butter, whipping cream, and sugar together in saucepan over medium heat (or carefully in microwaveable bowl in microwave) and bring to boil. Remove from heat. Stir in vanilla. (Butter Sauce should be prepared and served warm at serving time.)

Serving pudding

  1. If pudding has been chilled, slightly warm pudding to serving temperature in microwave. Prepare butter sauce.

  2. Place pudding on flameproof plate with adequate covering underneath in order to avoid stains or damage from flaming.

  3. Slightly warm ½ cup brandy in the microwave for about 30 seconds. Transfer brandy to heat-proof ladle.

  4. For presentation, light brandy in ladle with lighter or match and carefully pour over pudding. Allow flames to subside and cut pudding into slices.

  5. Serve with warm Butter Sauce.

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