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Steamed Cranberry Pudding


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  • Author: Maureen Haddock
  • Yield: Serves 8 to 12 1x

Description

This delicious cranberry pudding is one of our favourites. I credit Jean Pare for this recipe, although I have discovered many versions over the years. It is also the easiest steamed pudding I have ever made. I love it served with Creamy Vanilla Sauce. The cranberries develop holes around them, making perfect divots to hold extra sauce.


Ingredients

Scale

Ingredients:

2 cups cranberries, fresh or frozen

1 1/3 cups all-purpose flour

1/2 teaspoon baking powder

1 large egg

1/4 cup mild molasses-like Crosby’s Fancy

1/4 cup Rogers Golden Syrup

1 teaspoon vanilla

2 teaspoons baking soda

1/3 cup hot water


Instructions

Stir cranberries, flour, and baking powder together in a bowl. 

 

Beat the egg in a mixing bowl. Beat in molasses, syrup, and vanilla.

 

Dissolve baking soda in hot water in a cup. Add the soda and water to the egg mixture and stir. Add the cranberry mixture. Turn into an 8-cup pudding bowl or mould. Cover with the fitted lid or a double layer of greased foil tied down with string.

 

Put the prepared pudding into a steamer with boiling water halfway up the sides of the dish—steam for 1 ½ hours. Remove pudding from pot and let stand for 30 minutes. Turn out of the bowl. Cool on rack. Wrap well in foil or plastic. Freeze for up to 2 months or refrigerate for up to 2 weeks. Reheat to serve. 

Notes

Once the pudding is reheated, cover it with sauce or pour sauce over each serving. See HERE for sauce recipes.  

  • Category: Dessert
  • Method: Steaming

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