This is a great pudding but 2 tsps of baking soda is too much. Hence the reason it hits the top of the tin and also the taste of the baking soda is overpowering. 1 tsp. is adequate and I have even made it with 1/2 tsp. Hope this is helpful.
Yum! I recently bought a similar pudding at a Craft show and was hooked! This recipe used the same ingredients listed on the label of the one I bought and it turned out great! I don't have a steamer mold so I just used a loaf pan covered tightly with aluminium foil. Thanks for the recipe.. it will surely be a tradition in our family from now on!
This recipe has been in my family for over 50 years -- every year it is a given at Christmas or Thanksgiving meal. This is the first time I have ever seen the recipe in print other than my own!! It makes a beautiful presentation on china plate with holly and cranberries around.
This is GREAT!. The pudding itself is tart but when served with the sauce it is perfectly balanced. I added a 1/2 teaspoon of almond extract to the sauce. Make sure to grease the mold well and don't forget the lid. I didn't grease my lid and when the pudding puffed up it stuck. Then again I doubled the recipe because it didn't look like it would make enough to fill my mold. I didn't expect it to puff as much as it did. I guess it's all that baking soda.:) Once again WONDERFUL. This will be a part of my holiday table from now on!
If you like molasses you'll like this pudding. I used the mildest I could buy and sill didn't like it very much. I gave it a 3 rating because the sauce is GREAT. I'll find another steamed pudding to use it on. Note: 1 tsp of soda was plenty.
This is a great Christmas pudding (in the British sense of a heavy steamed cake not in the American sense of a custard-y treat). It's tart heavy and molasses-y - the cranberries make a nice contrast to the heavy batter and IMHO are a big improvement on plum or raisin puddings. I don't have a steamer mold so I used a greased ring mold covered with tinfoil.
I'm so pleased to have found this recipe. First I'd like to say I've never made a steamed pudding of any kind before and was looking forward to trying something like this. I have imagined a bite of the pudding in "Scrooge" that sounds so delectable to the anticipation of the "Cratchit family" in story. I followed this recipe precisely...even down to the whole cranberries and am I ever glad I did. Perfect but you must have the warm sauce to pour over. This may appeal to perhaps a more grown-up palate but maybe not though. Warning this is very rich and I can see why people make it for the holidays (only) as a special treat.
1st: thank you! 2nd: As a guy pushing 60 a recipe in the fam for 50 years is not something "old!". Mom would make this with a coffee can for the mold and it was my favorite thing to eat on Christmas. I thought she was doing magic I cut back on the baking soda (1 &1/2 TBS) and I used a Nordic Ware pull apart pan (snowflake design) and my turkey roasting pan as the steamer. Both covered with foil. It was DONE in 1 hour (I probably could have pulled it at 45 mins.) I have to admit that I depended on the Teflon coating more than I should have next time unsalted butter thick coating. It's Okay for us but... I'm also thinking a silicon form would work well for the release... Mom's coming over and I can't wait to surprise her! Merry Christmas memories.
Super easy to make. I do agree that the baking soda seems a bit high. I tasted a tiny piece and got the hint of baking soda flavour. Haven't had the chance to serve it yet so will update my review if it changes once I serve with the sauce. Love steamed puddings though
