Cranberry Pudding Recipe

Name: Cranberry Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cranberries; 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/3 cup boiling water; 1/2 cup molasses; 1 cup white sugar; 1/2 cup butter, softened; 1/2 cup heavy whipping cream; 1 teaspoon vanilla extract

Servings: persons

2 cups cranberries
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup boiling water
1/2 cup molasses
1 cup white sugar
1/2 cup butter, softened
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

1
Lightly grease a 2-quart metal pudding mold or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
2
Sift together the flour and salt; dredge cranberries in flour mixture.
3
Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
4
Add to the flour and cranberry mixture. Mix together until well blended. Spoon into prepared mold or pan; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
5
Place into a deep saucepan and fill with water up to about the halfway mark on the pudding can. Cover saucepan and place over high heat. Bring water to boil, reduce heat, and simmer for 1 hour. Remove from water and allow to cool.
6
Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Remove from heat and add vanilla.
7
When ready to serve the pudding, invert pan or open bottom of can and push through. Slice in 1/2-inch pieces. Pour sauce over individual slices of pudding.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 cups cranberries, 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and more.

Yes, Cranberry Pudding 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.

Cranberry Pudding

How did you like this recipe?

Frequently Asked Questions