Sweet World: Episode #8: Steamed Cranberry Pudding

This steamed pudding will take you right back to the days of Charles Dickens and your family will also say, "A triumph my dear, a triumph!"



  • 1-2 T. butter, melted (for buttering mold)


Pudding:

  • 1/2 cup molasses
  • 1/2 cup hot water
  • 2 t. baking soda
  • 1-1/2 cup flour
  • 2 cups fresh cranberries

Sauce:

  • 1/2 cup sugar
  • 1/2 cup butter, diced
  • 1/2 cup light cream (half & half)
  • 2 t. vanilla


 Take large pot and place a rack or steamer basket inside. Butter pudding mold well, including inside of lid.

1. In medium bowl, add all the ingredients for the pudding, folding the cranberries in last. Pour mixture into buttered mold.

2. Place lid on pudding and cover tightly with foil. Lower the mold onto the rack in the pot.

3. Add water into the pot, until it comes up halfway the sides of the mold. Bring the water to a gently boil on medium-high heat, then place heat on low, cover the pot with a lid and let the pudding steam for 1-1/2 hours. (Be careful to keep the water at a very low boil.)

4. During the last 15 minutes of the pudding, combine the sauce ingredients into a small saucepan. Bring to a boil over medium-high heat and stir constantly until slightly thickened, about 1-2 minutes.

5. Turn pudding out onto a large platter. When you're ready to serve, slice and serve with sauce.

Download pdf recipe for: Steamed Cranberry Pudding