Steamed Cranberry Pudding

cranberry pudding
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings
  • Prep: 20 mins
  • Cook: 115 mins


1 1/2cups fresh cranberries
1teaspoon egg
1tablespoon sugar
1/2cup light molasses (not blackstrap)
2teaspoons baking soda
1/3cup hot water
1/2teaspoon coarse salt
1 1/2cups all-purpose flour
Butter Sauce:
2cups sugar
1cup (2 sticks) butter
1cup heavy cream
2teaspoons vanilla extract


  1. To prepare pudding, butter a 6-cup soufflé dish. Set aside a large pot with a lid that will hold a water bath.
  2. Place cranberries in a medium saucepan. Cover with water. Cover and cook over medium heat until cranberries begin to burst and water is absorbed, about 15 minutes.
  3.  Beat together egg, sugar and molasses. Combine baking soda and 1/3 cup hot water; stir well. Add to egg mixture. Combine salt and flour; add to egg mixture. Do not over mix. Stir in cranberries.
  4. Pour batter into prepared soufflé dish. Cover with foil. Place dish in the large pot. Add several inches of water. Cover pot and bring water to a boil. Reduce heat, cover and simmer 70 to 90 minutes, until firm. Unmold onto a serving platter.
  5. To prepare sauce, combine all ingredients in a saucepan. Cook over low heat until thickened, about 30 minutes, stirring occasionally. Place warm sauce in a bowl or pitcher to pass with the pudding.

Recipe courtesy of Tuckaway Farms, Conway, Mass.

Nutritional Info *per serving

  • Glycemic Load 28
  • Calories 530
  • Fat 27g
  • Saturated Fat 17g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 7g
  • Cholesterol 85mg
  • Sodium 530mg
  • Potassium 330mg
  • Carbohydrate 71g
  • Fiber 1g
  • Sugars 54g
  • Protein 3g
  • Trans Fat 1g
  • Vitamin A 20%
  • Vitamin C 4%
  • Calcium 8%
  • Iron 10%