Steamed Cranberry Pudding Recipe

Name: Steamed Cranberry Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 teaspoons baking soda; 1/2 cup hot water; 1 tablespoon white sugar; 1/2 cup molasses; 2 cups whole cranberries; 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter; 1/2 cup heavy cream; 1 cup white sugar; 1 teaspoon vanilla

Servings: persons

2 teaspoons baking soda
1/2 cup hot water
1 tablespoon white sugar
1/2 cup molasses
2 cups whole cranberries
1 1/2 cups all-purpose flour
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup white sugar
1 teaspoon vanilla

1
Dissolve the baking soda in the hot water. Stir in 1 tablespoon of sugar and molasses, then mix in the cranberries and flour. Pour into a greased 6 cup steamer mold.
2
Cover the mold, and place into a steamer basket over boiling water. Cover the steaming pot. Cook over medium heat for one hour before checking, but it will take about 1 1/2 hours total. A toothpick inserted into the pudding should come out clean. Loosen the edges, and cool on a wire rack in the mold.
3
Make the hard sauce just before serving: Heat the unsalted butter, cream, 1 cup sugar and vanilla in a small saucepan over medium heat. Cook stirring constantly until heated through and smooth.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 teaspoons baking soda, 1/2 cup hot water, 1 tablespoon white sugar, 1/2 cup molasses, and more.

Yes, Steamed 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.

Steamed Cranberry Pudding

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