Shirley's Recipes

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Name: Cranberry Steamed Pudding
Key Ingredient: cranberries
Preparation: mix, steam
Cuisine: English
Source: Joan Ekerson Howell
Food Group: fruit
Meals: dinner
Courses: dessert
Temperature: hot
Effort: average
Prep. Time: 1:00
Elapsed Time: 2:30
Occasion: Christmas
Comments: Do not chop cranberries with a food pocessor.
Serving: 8

1/2 cup light molasses
2 cups all-purpose flour
1/2 cup hot water
2 teaspoons baking soda
Pinch of salt
2 cups fresh cranberries, cut in half

Sauce:
1 cup granulated sugar
1/4 pound (1 stick) butter
1/2 cup heavy whipping cream

Mix together the molasses, flour, hot water, soda and salt. Add chopped cranberries. Put into a well-greased steamed pudding mold or use two well-greased 28-ounce peach cans. Fill 2/3 full. Cover mold or cans lightly with foil. Using a large pot or pan with a tight-fitting lid and a rack, add steamed pudding and hot water that is halfway up the mold or cans. Steam for 1-1/2 hours adding hot water as needed to keep it at the halfway point.

For sauce: Put all ingredients in a pan. Simmer until sugar is dissolved and butter is melted.

To serve: Slice pudding and reheat. Serve with hot sauce.


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