This steamed pudding is popular on the American Christmas table. Flame it with rum and serve it with eggnog sauce for an extra treat.
Cranberry Pudding
Course: Desserts, Puddings and CustardsCuisine: United StatesServings
6 to 8
servingsThis steamed pudding is popular on the American Christmas table. Flame it with rum and serve it with eggnog sauce for an extra treat.
Ingredients
Flour — 1 1/2 cups
Baking soda — 1 teaspoon
Warm water — 1/2 cup
Molasses — 1/2 cup
Brown sugar — 1/2 cup
Cinnamon — 1 teaspoon
Ground ginger — 1 teaspoon
Nutmeg — 1 teaspoon
Cranberries — 3 cups
Walnuts or pecans — 1 cup
Directions
- Sift the flour and baking soda together in a small bowl. In a separate bowl, beat together the water, molasses, brown sugar and spices. Stir the flour mixture into the liquid ingredients until smooth and then fold in the cranberries and nuts.
- Pour the batter into a well greased pudding mold, leaving at least 1 inch of headroom for the pudding to rise. Don’t forget to grease the lid.
- Set on a trivet or a folded towel in a pot large enough to hold the mold. Pour boiling water to come 1/2 to 2/3 of the way up the side of the mold. Bring the water to a boil again on the stove, then reduce heat to a healthy simmer, cover the pot tightly and steam the pudding for 1 1/2 to 2 hours, or until a toothpick inserted into the pudding comes out clean.
- Allow the pudding to cool for 15 to 20 minutes, then unmold onto a serving platter and serve with whipped cream, a hard sauce or eggnog sauce (recipe below).
Cranberry Steamed Pudding Notes and Variations
- Eggnog Sauce: Heat 1 cup butter, 2 cups eggnog, 1/2 cup sugar and 1/4 cup rum over a low flame, whisking until smooth. Serve over warm pudding.
- Pour high proof rum around the bottom of the pudding and set it aflame for a particularly dramatic finish to your Christmas feast. CAUTION: Be very careful when doing this!
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