A steamed pudding with caramel sauce and a dollop of whipped cream. My family says you can't get a dessert this delicious in any restaurant. I make it for all holiday family gatherings.

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Recipe Summary

prep:
20 mins
cook:
2 hrs
total:
2 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.

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  • Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.

  • For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.

  • Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.

Nutrition Facts

545 calories; protein 6g; carbohydrates 83.5g; fat 21.6g; cholesterol 84.2mg; sodium 291.6mg. Full Nutrition
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Reviews (11)

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Most helpful positive review

Rating: 5 stars
12/21/2009
Delicious pudding. This worked very well in a traditional pudding form. I noticed some of the reviewers had problems with the sauce. I assume that is due to the wording "1 cup sweetened whipped cream". I believe this should read "1 cup whipping cream" which is then to be added to the slightly browned butter-sugar mixture and THEN boiled. Evaporated milk may be substituted for the cream which lends a very delicious flavor....and this coming from a cream-lover! Without a liquid the butter-sugar mass will simply scorch. Read More
(16)
13 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2009
Delicious pudding. This worked very well in a traditional pudding form. I noticed some of the reviewers had problems with the sauce. I assume that is due to the wording "1 cup sweetened whipped cream". I believe this should read "1 cup whipping cream" which is then to be added to the slightly browned butter-sugar mixture and THEN boiled. Evaporated milk may be substituted for the cream which lends a very delicious flavor....and this coming from a cream-lover! Without a liquid the butter-sugar mass will simply scorch. Read More
(16)
Rating: 4 stars
01/31/2005
I had to steam this well beyond the 2 hours unfortunately but I don't think that was due to any fault on the recipe's part. I will make this again but the next time I will definitely add more fruit and omit the nutmeg in favour of either more cinnamon or perhaps some mixed spice as I'm not a big fan of nutmeg and I found it a bit dominant in this recipe. In addition the cranberries although I had floured them all migrated to the top of the basin whilst cooking which resulted in a rather uneven distribution of fruit throughout the pudd. As for the sauce I incorporated a 1/2 cup of double cream right into the sugar mixture before carefully reducing it to the consistency of a hard sauce. The thick exceedingly rich butterscotch of the sauce complimented the pudding perfectly. Read More
(15)
Rating: 5 stars
11/10/2004
Absolutely the best dessert I have ever had. I pick fresh cranberries every year and can't believe how delicious this was. I took this to work and everyone asked for the recipe. I'll make it again and again. Read More
(14)
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Rating: 5 stars
01/05/2007
This was unbelievable. I wowed my entire extended family at Christmas dinner with this recipe. I followed the recipe exactly -well I coarsely chopped the crans first to spread out the tartness a bit- and it came out perfectly. The caramel sauce was amazing it will be my new standard for sure (mine crystalized but I just stirred in more cream to smooth it out.) Pretty much everyone who has tried this has asked me for the recipe. Read More
(10)
Rating: 5 stars
12/28/2010
Really nice - used an antique pudding mold and did not have time for the sauce (used storebought - ugh) but the pudding is delightful. Coarsely chopping the cranberries helps distribute the flavor. Perfect ending to Christmas dinner! Read More
(9)
Rating: 4 stars
12/26/2006
I chose this recipe over the other cranberry puddings because of the ingredients - especially the cinnamon and nutmeg. We love nutmeg but 1 tsp. is WAY too much - will reduce to 1/4 tsp. next time. Also experienced same problem as previous reviewer - my cranberries were clustered in the center. Using a pudding mold instead of a casserole will probably solve this problem. Will place a rack in bottom of stock pot next time. Read More
(6)
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Rating: 5 stars
11/14/2008
Very good! Next time I make it I'll only steam it for 1 hr. and 45 minutes. I went the full 2 hours and it seemed alittle over cooked to me. But it was great. Thanks you for a great recipe. Read More
(4)
Rating: 4 stars
01/12/2010
This is very easy to make only used 1/4 teaspoon numeg and added 1 teaspoon vanilla. Only boiled for 1 1/2 hours and was enough time. Turned out perfect. Read More
(4)
Rating: 4 stars
02/19/2009
The cranberry pudding was great. The sauce didn't turn out. I will try it again next year. Read More
(1)
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