Steamed Cranberry Pudding – a delicious recipe with cranberries, dark molasses, baking soda, flour, Sauce, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Butter mold. Mix all ingredients and scrape into mold. Seal tightly.", "To steam: place rack in bottom of pot large enough to fit mold. Bring about 3"" water to a boil and place mold on rack. Lower heat to simmer, cover pot and time 1 1/2 hours. Check occasionally to make sure water isn't running out. You can leave it in the pot until ready to serve.", "Put first three ingredients in top of double boiler over simmering water. Cover and let heat for at least 1/2 hour. When ready to serve, whisk until it comes together in a lovely sauce and add vanilla. You may add bourbon for a hard sauce if you like...I never do.", "Note: leftovers can be warmed up in a pan - heat sauce and add slices of pudding until warmed through. If there are any leftovers..."]
647
kcal
Calories
34
g
Fat
82
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Pudding, 2 cups cranberries, cut in half (scissors work well), 1/2 cup dark molasses, 2 teaspoons baking soda dissolved in 1/2 cup hot water (use a 2 cup measure to do this), 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.
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