Best 12 Steamed Cranberry Pudding With Hard Sauce Recipes

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Indulge in a delightful culinary journey with our steamed cranberry pudding recipe, a classic dessert steeped in tradition and bursting with festive flavors. This delectable treat is perfect for any special occasion, whether it's a cozy family gathering or an elegant holiday feast. With its moist, tender texture and vibrant cranberry filling, this pudding is sure to be a crowd-pleaser. Served warm with a dollop of rich hard sauce, it offers a harmonious blend of sweet and tangy notes that will tantalize your taste buds. Accompanying the steamed cranberry pudding recipe, you'll also find a selection of equally enticing recipes. Discover the secrets of creating a velvety smooth hard sauce, an essential complement to the pudding, elevating its flavors to new heights. Elevate your culinary skills with our detailed instructions and helpful tips, ensuring a perfect result every time.

Check out the recipes below so you can choose the best recipe for yourself!

NANNY'S STEAMED CRANBERRY PUDDING



Nanny's Steamed Cranberry Pudding image

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.

Provided by PISADL

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 2h20m

Yield 8

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking soda
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup milk
1 egg
2 tablespoons butter
2 cups cranberries
¼ cup all-purpose flour
½ cup white sugar
½ cup packed brown sugar
½ cup butter
½ cup heavy cream
1 teaspoon vanilla extract

Steps:

  • 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.

Nutrition Facts : Calories 544.9 calories, Carbohydrate 83.5 g, Cholesterol 84.2 mg, Fat 21.6 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 13.3 g, Sodium 291.6 mg, Sugar 53.7 g

STEAMED CRANBERRY PUDDING



Steamed Cranberry Pudding image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Yield Makes 8 to 10 servings

Number Of Ingredients 14

12 ounces (3 cups) fresh cranberries
3/4 cup sugar
1/4 cup kirsch
1 cinnamon stick
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch salt
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1 cup dried cranberries
Kirsch-flavored whipped cream, for serving (optional)

Steps:

  • Generously butter a 7 1/2-cup steam pudding mold, set aside. In a large saucepan, combine cranberries, sugar, kirsch, and cinnamon stick. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer uncovered, stirring occasionally, for 10 to 12 minutes or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool.
  • Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, set aside. Meanwhile, prepare the water bath: Fill a large pot (11-by-5 1/4-inches) one-third full with water. Place over a high heat and bring to a boil. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.
  • Sift together in a medium bowl the flour, baking powder, and salt. In a large bowl with an electric mixer, beat the butter and brown sugar until light and creamy, about 4 minutes. Add the eggs one at a time, mixing until completely blended. Add the vanilla.
  • Add the dry ingredients alternately with the milk in three additions, beginning and ending with the dry ingredients and blending well after each addition. Add the dried cranberries and the remaining cranberry mixture to the batter and mix until well blended. Pour batter into pudding mold to within 1/2 inch of the top, cover tightly with the moldâ??s lid.
  • Submerge a folded dish towel onto the bottom of the large water-bath pot or fit with a wire rack. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath and gently simmer the pudding for about 2 hours and 20 minutes or until set and a knife inserted into the center comes out clean.
  • Remove pudding mold from the water bath and cool 15 minutes on a wire rack. Unmold pudding onto a serving platter. Serve with kirsch-flavored whipped cream, if desired.

CRANBERRY STEAMED PUDDING AND HARD SAUCE OR LEMON SAUCE



Cranberry Steamed Pudding and Hard Sauce or Lemon Sauce image

This is my mothers Christmas Pudding Recipe from several generations ago.The English often call these delicate cake recipes cooked in the "Bain Marie", a "Pudding" Mom use to make this for us and serve it with the rich hard sauce over the top. I loved it for Breakfast the day after if any was left and heat the sauce and have it...

Provided by Donna Thiemann

Categories     Other Sauces

Time 1h10m

Number Of Ingredients 16

2 c cranberries, fresh or frozen, cut in half
1/2 c hot water
1/2 c dark molasses
1 1/2 c flour or cake flour
2 tsp baking soda
FOR THE HARD SAUCE
1/2 c butter
1/2 c sugar (white)
1/2 c heavy cream
1 tsp vanilla extract (your best)
1 Tbsp brandy
LEMON SAUCE
1/2 c butter
1 c sugar
1 large egg, slightly beaten
3 Tbsp real lemon juice

Steps:

  • 1. Mix the pudding ingredients above and then transfer the batter to molds or greased coffee can(cover with foil) on the stove in a pan such as a Dutch oven. To prevent stove burns use a vegetable steamer to "raise up the pudding molds. Fill dutch oven with water to half way up the can or mold, cook the batter on low to medium for one or two hours with a lid on the dutch oven. This method is called a "Bain Marie" or cooked in a water bath! Seal the pudding mold with foil to prevent the batter from getting wet! Be sure to check the dutch oven to make sure you don't boil away the water. If you need to add water be sure the water is very hot or boiling when adding more to the pan. Check the pudding with a cake tester or a wooden stick, making sure the batter is no longer gooey. Remove the dutch oven from the hot burner and cool the pudding slightly(15 minutes) so you can invert it onto a serving plate. Slice and serve warm with the hard sauce or lemon sauce! Microwave directions: Grease a 1 quart round bowl (not too deep); pour in the batter and cover with a piece of parchment. Microwave 6-8 minutes on full power or until the mixture pulls away from the sides of the bowl. Remove from the microwave and let sit 15 minutes before inverting on a serving plate.
  • 2. For the Hard Sauce: Mix the sauce ingredients and Scald in a sauce pan on the stove. Remove promptly so the sauce does not scorch. Serve over the cranberry pudding. Lemon Sauce: *Heat butter & sugar in double boiler until sugar dissolves. Pour in food processor. With lid on, drizzle beaten egg slowly into hot mixture so egg doesn't cook or scramble. Add lemon juice. May adjust lemon juice to taste. *I have made this hundreds of times & could never get the sugar to dissolve completely without going funky, so don't worry. Just cook a few minutes until mixed thoroughly & put in processor. Takes care of it. This Lemon Sauce is from our friend Peggi(cookiequeen) and goes along with her bread pudding which is to die for. https://www.justapinch.com/recipe/cookiequeen/peggis-bread-pudding-with-lemon-sauce/pudding?page=5#comment205548
  • 3. Crock Pot Directions: Cover mold tightly with foil. Set mold into 3 1/2 or 4 qt. crock pot with liner in place. Pour 1 c water into cooker around mold. Cover; cook on low-heat about 5 1/2 hrs. or high for 3 hrs. or till pudding springs back when touched.Remove mold from crock pot and let stand for 10 minutes. Carefully un-mold onto serving platter. Serve warm

STEAMED CRANBERRY PUDDING



Steamed Cranberry Pudding image

One Christmas, my husband-a Navy chaplain for 20 years-had to spend the holiday overseas, away from our two children and me. He asked that I send him this recipe so he could have a taste of home. Steamed Cranberry Pudding has been in my file for more than 30 years. It was passed on by a fellow teacher who was retiring. Her family had long enjoyed it, using their own homemade sorghum molasses as a special ingredient. Chuck and I now live in a log home in a wooded area. We're visited regularly by armadillos, raccoons, wild pigs, deer, bobcats and other creatures. We enjoy watching them-but they make it difficult to establish a compost pile!

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

PUDDING:
1/2 cup light molasses
1/2 cup hot water
2 teaspoons baking soda
1-1/2 cups all-purpose flour
2 cups fresh or frozen cranberries
1/2 teaspoon salt
SAUCE:
1 cup sugar
1 teaspoon cornstarch
Dash salt
1 cup heavy whipping cream
1/2 cup butter, cubed
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine pudding ingredients. Pour into a well-greased 4-cup pudding mold. Place in a stockpot on a rack. Fill stockpot with boiling water to 1-in. depth; cover and boil gently. Replace water as needed. Steam for 1 hour or until a toothpick comes out clean. Let stand for 5 minutes before removing from mold., Meanwhile, combine the sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for 1 minute. Remove from the heat; stir in vanilla. Serve sauce over warm pudding.

Nutrition Facts : Calories 454 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 616mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 2g fiber), Protein 3g protein.

CRANBERRY STEAMED PUDDING



Cranberry Steamed Pudding image

Steam your pudding in a deep pot with a tight-fitting lid so the steam has room to circulate. Keep a kettle of hot water on hand to refill the pot if necessary. Do not allow the pudding to cool much longer than 15 minutes, or you may have trouble removing it from the mold.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 15

12 ounces (3 cups) fresh or frozen cranberries
3/4 cup sugar
1/4 cup plus 2 tablespoons kirsch
1 stick cinnamon
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup packed dark-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup milk
1 cup dried cranberries
1 cup heavy cream, chilled
1 tablespoon confectioners' sugar, sifted

Steps:

  • Generously butter a 7 1/2-cup steam-pudding mold, and set aside. In a large saucepan, combine cranberries, sugar, 1/4 cup kirsch, and cinnamon stick. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool.
  • Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water. Set over high heat, and bring to a boil. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.
  • In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy, about 4 minutes. Add eggs one at a time, then vanilla, mixing until completely blended.
  • In three additions, alternate adding the dry ingredients and milk to the egg mixture, beginning and ending with the dry ingredients and blending well after each addition. Add dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended. Pour batter into pudding mold to within 1/2 an inch of the top, and cover mold tightly with its lid (if the mold doesn't have a lid, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band).
  • Submerge a folded dish towel or a round sack onto the bottom of the large water-bath pot. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes, or until pudding has set and a knife inserted into the center comes out clean.
  • Remove pudding mold from the water bath and cool 15 minutes on a wire rack.
  • Meanwhile, pour cream into the bowl of an electric mixer fitted with the whisk attachment. Add the remaining 2 tablespoons kirsch and sifted confectioners' sugar. Whip on high speed until stiff peaks form, about 45 seconds to 1 minute. Unmold pudding onto a serving platter. Serve with kirsch-flavored whipped cream.

STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE



Steamed Cranberry Pudding with Butter Sauce image

This recipe has become a tradition at our Thanksgiving meal. It is so simple to make and you will not miss those canned versions of cranberry jelly when you have this tasty pudding.-Florence Ladwig, Monroe, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 11

1/3 cup of water
1 tablespoon baking soda
2 cups (8 ounces) cranberries, chopped
1/2 cup molasses
1 tablespoon sugar
1/4 teaspoon salt
1-1/2 cups all-purpose flour
BUTTER SAUCE:
1 cup sugar
1/2 cup butter
1/2 cup half-and-half cream

Steps:

  • In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a stockpot. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover stockpot and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. , For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm.

Nutrition Facts :

STEAMED CRANBERRY PUDDING (ADAPTED FROM GOURMET'S BEST DESSERTS)



Steamed Cranberry Pudding (Adapted from Gourmet's Best Desserts) image

Provided by Food Network

Time 2h35m

Number Of Ingredients 20

Butter and flour for lining the baking pan
3 3/4 cups fresh cranberries
1/2 cup ground, blanched almonds
1 cup plus 2 tablespoons sugar
3 tablespoons flour
2 tablespoons orange zest
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon allspice
3 cups fine bread crumbs
1 1/2 sticks butter, melted and cooled
2/3 cup milk
3 large eggs, beaten lightly
1 tablespoon double acting baking powder
1/2 teaspoon salt
3/4 cup sugar
1 cup cranberry juice
1 cup sugar
Pinch of salt
1 cup cranberries

Steps:

  • Butter a 2-quart steamed pudding mold and line it with wax paper and then butter and flour the paper. In a food processor coarsely chop cranberries. Transfer to a bowl and add almonds, sugar, flour, orange zest, ginger, cinnamon and allspice and combine.
  • In another bowl mix bread crumbs, melted butter, milk, eggs, baking powder, sugar and salt. Combine the bread crumb mixture with the cranberry mixture.
  • Spoon the batter into the prepared mold, a little at a time, tapping the mold as it is filled to eliminate any air bubbles. Cover the mold tightly with a lid and tie with a towel wrung out in cold water and floured. Tie a knot at the top of the towel to facilitate removal of the mold from the kettle.
  • Set a rack in the bottom of a kettle and add enough simmering water to reach 3 inches up the sides of the mold. Transfer the mold to the kettle. Keep the water at a brisk but not a rolling boil on the stove top. Cover the kettle with a lid.
  • Steam the pudding for 2 hours, checking occasionally to make certain the water remains at a boil, adding more water throughout the cooking process as necessary.
  • To test for doneness, insert a skewer in the center of the pudding. It should come out with crumbs adhering to it. Return the lid to the mold and transfer it to a rack. The pudding will stay warm in the mold, covered, for several hours.
  • To make the glaze combine cranberry juice, sugar and salt in a saucepan. Simmer the juice, stirring, until the sugar has dissolved. Bring the mixture to a boil and swirl gently until a candy thermometer reads 250 degrees. Add whole cranberries and remove the pan from the heat.
  • Let the glaze cool and then chill it, covered, until ready to serve.
  • To serve, unmold the pudding onto a serving plate and pour the cranberry glaze over it.
  • Suggested drink: Mulled wine

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE



Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 19

1 cup light molasses
3/4 cup melted butter
1/2 cup warm milk
2 eggs, beaten
1 cup all-purpose flour, plus additional for tossing fruit
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pint candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums)
1 cup raisins
1 1/2 ounces brandy
Holly sprig, for garnish
Hard Sauce, recipe follows
1/4 pound butter
1 cup sugar
1 pinch salt
1 teaspoon vanilla extract
1-ounce brandy or rum

Steps:

  • Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
  • Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
  • Beat all ingredients together until very well combined. Serve with pudding.

STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE



Steamed Cranberry Pudding With Butter Sauce image

This traditional recipe, handed down by Amy-Louise Pfeffer's mother, combines the sweetness of the sauce and the tartness of cranberry Recipe Source: Relish Mag

Provided by Ceezie

Categories     Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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 overmix. 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.

Nutrition Facts : Calories 538, Fat 27.9, SaturatedFat 17.3, Cholesterol 102.6, Sodium 492.8, Carbohydrate 70.7, Fiber 1.2, Sugar 51.4, Protein 3.3

STEAMED CRANBERRY-MOLASSES PUDDING



Steamed Cranberry-Molasses Pudding image

This old-fashioned dessert has been a family tradition during the holidays for years. My children say it's just not Christmas without it! -Millicent Tilly, Watertown, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 10

1-1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup molasses
1/3 cup hot water
2 cups chopped fresh or frozen cranberries
BUTTER SAUCE:
1/2 cup butter, cubed
1 cup sugar
1 cup heavy whipping cream

Steps:

  • In a large bowl, combine the flour, baking soda and baking powder. Combine molasses and water; stir into dry ingredients. Fold in cranberries. Pour into a well-greased 4-cup pudding mold; cover., Place mold on a rack in a deep stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a toothpick inserted in the center comes out clean, adding water to pan as needed. Let stand for 5 minutes before removing from mold. , In a small saucepan, melt butter; stir in sugar and cream. Cook and stir over medium heat for 3-5 minutes or until heated through. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce. ,

Nutrition Facts :

STEAMED CRANBERRY PUDDING



Steamed Cranberry Pudding image

Actually this is not y recipe it is my husbands and he really wanted me to share it with all of you I hope you enjoy

Provided by LynnL

Categories     Dessert

Time 3h25m

Yield 9 serving(s)

Number Of Ingredients 14

1/2 cup shortening
2/3 cup sugar
2 eggs
2 tablespoons molasses
1 2/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 1/2 cups chopped fresh cranberries or 2 1/2 cups frozen cranberries
1 cup sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup half-and-half cream
1/2 teaspoon vanilla extract

Steps:

  • In a mixing bowl, cream shortening and sugar.
  • Beat in eggs and molasses.
  • Combine dry ingredients; stir into creamed mixture and mix well.
  • Fold in the cranberries.
  • Pour into a well greased and floured 6 Cup heatproof mold.
  • Cover tightly with double layer of foil.
  • Place on a rack in a deep kettle.
  • Fill kettle with boiling water to a depth of 1in. ; cover kettle and boil gently.
  • Replace water as needed.
  • Steam about 3 hours or until a toothpick inserted near the center comes out clean.
  • Let pudding cool 30 minutes before slicing.
  • For hard sauce, combine sugar, butter and cream in a saucepan; cook and stir over medium heat until smooth.
  • Remove from the heat; stir in vanilla.
  • Serve pudding and sauce warm.

Nutrition Facts : Calories 478.8, Fat 24.6, SaturatedFat 10.7, Cholesterol 79.1, Sodium 265.9, Carbohydrate 62.1, Fiber 1.9, Sugar 40.8, Protein 4.4

STEAMED CRANBERRY PUDDING WITH HOMEMADE VANILLA SAUCE



Steamed Cranberry Pudding with Homemade Vanilla Sauce image

Family tradition, fun to make, easy once you get the hang of it. A pudding mold or coffee can needed.

Provided by Kim

Time 1h20m

Yield 6

Number Of Ingredients 9

2 cups fresh cranberries
1 ½ cups all-purpose flour
2 teaspoons baking soda
½ cup hot water
½ cup light molasses
½ cup white sugar
½ cup unsalted butter
½ cup light cream
2 teaspoons good vanilla extract

Steps:

  • Grease a 2-quart metal pudding mold well or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
  • Sift flour into a bowl and dredge cranberries in flour mixture.
  • Dissolve baking soda in hot water; stir in molasses and allow to foam up. Add to the flour and cranberry mixture and stir until well blended. Spoon into the prepared mold; 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 mold. Cover the saucepan and place over high heat; bring water to a boil. Reduce heat and simmer until pudding is firm and a toothpick inserted into the pudding comes out clean, 1 to 1 1/2 hours. Remove from the water and allow to cool.
  • Invert pudding onto a pie plate and carefully remove from the mold before it cools.
  • While the pudding is cooling, combine sugar, butter, cream, and vanilla in a saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened, making sure it doesn't boil over, about 5 minutes. Serve warm sauce over the pudding.

Nutrition Facts : Calories 471.2 calories, Carbohydrate 65.3 g, Cholesterol 62.8 mg, Fat 21.9 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 13.6 g, Sodium 443.5 mg, Sugar 38 g

Tips:

  • For a richer flavor, use fresh cranberries instead of frozen.
  • If you don't have a steamer basket, you can use a colander set over a pot of simmering water.
  • Be careful not to overcook the pudding, as it can become dry and tough.
  • Let the pudding cool slightly before serving, so that it has time to firm up.
  • The hard sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
  • If you don't have a pastry brush, you can use a spoon to brush the melted butter onto the pudding.
  • Serve the pudding warm with the hard sauce on top.

Conclusion:

Steamed cranberry pudding with hard sauce is a classic holiday dessert that is sure to impress your guests. It is easy to make and can be prepared ahead of time, making it a great option for busy holiday hosts. The pudding is moist and flavorful, with a tart-sweet balance from the cranberries. The hard sauce is a rich and creamy complement to the pudding, and it adds a touch of sweetness and decadence. This dessert is sure to be a hit at your next holiday gathering.

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