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My review
Cranberry Pudding
Jerri
"This is a great holiday treat. I've made it for years and have passed it on to friends and family. Good eating!"
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Ingredients
1 h 45 m servings 327Original recipe yields 10 servings (10 to 12 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Lightly grease a 2-quart metal pudding mold or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
- Sift together the flour and salt; dredge cranberries in flour mixture.
- Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
- Add to the flour and cranberry mixture. Mix together until well blended. Spoon into prepared mold or pan; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
- Place into a deep saucepan and fill with water up to about the halfway mark on the pudding can. Cover saucepan and place over high heat. Bring water to boil, reduce heat, and simmer for 1 hour. Remove from water and allow to cool.
- Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Remove from heat and add vanilla.
- When ready to serve the pudding, invert pan or open bottom of can and push through. Slice in 1/2-inch pieces. Pour sauce over individual slices of pudding.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 2529 Ratings
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Most helpful positive review
1/5/2002
It isn't Christmas at our house without this cranberry pudding. We make it in the crock pot using the cake pan. Very easy and always a hit. My daughters now make it for their in-laws. When w...
Most helpful critical review
11/27/2010
I tasted this dessert and it was delicious. Now, I did follow this recipe and it turned out weird. It`s like there was not enough liquid in it and not enough baking soda. It turned out like a...
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1/5/2002
It isn't Christmas at our house without this cranberry pudding. We make it in the crock pot using the cake pan. Very easy and always a hit. My daughters now make it for their in-laws. When w...
11/28/2003
I ship this frozen to all my relatives - they insist on it. It can thaw and be refrozen with no adverse affects. It is fat free before sauced! I steam and ship the pudding in fancy christmas ...
11/25/2008
This recipe is an old family favorite for generations. You can make it in a cake pan and then cut into small squares. If you split the square in the middle 2 pieces it absorbs more sauce and t...
10/19/2009
I followed a reviewers advice and put the pudding in a 9x13 pan, increasing the ingredients 1 1/2 times so it would fit the pan better. I covered it with foil and baked it in another (little big...
12/22/2008
This is the exact recipe my mother-in-law gave me 36 years ago. She had prepared it for her family every Thanksgiving and Christmas. I have made this recipe over seventy times myself! I cut t...
12/20/2007
This is a delicious pudding cake. My recipe calls for an additional 1/2 cup light karo syrup and no salt at all. But other than that it is the same recipe. Don't hesitate to try it. It's really ...
11/27/2010
I tasted this dessert and it was delicious. Now, I did follow this recipe and it turned out weird. It`s like there was not enough liquid in it and not enough baking soda. It turned out like a...
11/17/2015
A word on the sauce: it's technically fudge, and if you treat it like fudge it will be easier to know when it will have the consistency you're looking for, as it thickens a lot as it cools. I ke...