Cranberry Pudding Recipe

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Cranberry Pudding

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


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

About this Recipe

Course/Dish: Fruit Desserts, Puddings