
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
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