Cranberry Pudding

Cranberry Pudding Recipe

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Lynnda Cloutier


A perfect finale for a Thanksgiving or holiday dinner.

★★★★☆ 2 votes


1 1/2 cups flour
1/2 tsp. salt
2 tsp. baking soda
2 cups fresh cranberries, each craberry sliced in half
1/2 cup dark molasse
1/2 cup boiling water
1/2 cup butter, 1 stick
1 cup sugar
3/4 cup light (coffee) cream
1 tsp. vanilla

How to Make Cranberry Pudding


  • 1Butter generously a 1 quart pudding mold.
  • 2Mix flour, salt, soda, and cranberries in large bowl.
  • 3Mix molasses and boiling water in small bowl. Add to flour mixture; mix well. Pour into prepared mold. Cover mold and put in large kettle. Pour 3 inches of water into kettle. Bring water to a boil; reduce heat and cover kettle. Steam pudding for 3 hours. Remove pudding from mold. Serve warm with sauce
  • 4For sauce, melt butter in medium pan over low heat. add sugar and cream. Cook til slightly thickened. Stir in vanilla. Serve warm on pudding.
    Note: Pudding may be made in advance, refrigerated or frozen and rewarmed in kettle before serving. Serves 10

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About Cranberry Pudding

Course/Dish: Fruit Desserts, Puddings