Cranberry-Molasses Pudding With Vanilla Hard Sauce

Name: Cranberry-Molasses Pudding With Vanilla Hard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg, lightly beaten; 1 tablespoon sugar (a heaping tablespoon); 1/2 cup molasses; 1/3 cup hot water; 1 1/2 cups flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 2 cups fresh cranberries, picked over, washed and drained; 1 cup half and half; 1 stick unsalted butter; 1 cup sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract

Servings: persons

1 egg, lightly beaten
1 tablespoon sugar (a heaping tablespoon)
1/2 cup molasses
1/3 cup hot water
1 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups fresh cranberries, picked over, washed and drained
1 cup half and half
1 stick unsalted butter
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

1
Gently fold together all of the ingredients through the cranberries in the order listed. Pour into a greased mold (I used a Bundt pan), and tightly wrap with several layers of foil so no water sneaks into the pudding.
2
Put a steamer basket in a large pot and fill the pot with an inch or so of water. Bring to a boil, then lower the heat so the water is barely simmering. Rest the pudding on top of the steamer basket and cover the pot snugly with a lid. Steam without uncovering the pot for 1 to 1 1/4 hours, until the pudding is cooked through but not totally dry. (A cake tester should come out sticky, but not wet.)
3
To make the sauce: combine the half-and-half, butter, sugar and salt in a saucepan. Cook over medium heat, stirring occasionally, until the sugar and butter are melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Serve the sauce warm over the warm pudding.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 egg, lightly beaten, 1 tablespoon sugar (a heaping tablespoon), 1/2 cup molasses, 1/3 cup hot water, and more.

Yes, Cranberry-Molasses Pudding With Vanilla Hard Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!