Ingredients2 h 20 m servings 545 cals
- 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.
- 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.
Per Serving: 545 calories; 21.6 g fat; 83.5 g carbohydrates; 6 g protein; 84 mg cholesterol; 292 mg sodium. Full nutrition
ReviewsRead all reviews 9
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 whipp...
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 mo...
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 aga...
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 fl...
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 tartne...
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 ...
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.
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....