Steamed Cranberry Pudding

Flamin’ Puddin’

Every Christmas eve my wonderful mother-in-law makes cranberry steamed pudding. Most steamed puddings have suet in them, which always put me off as a child. This particular pudding recipe has no fat in it at all.

Steamed Cranberry Pudding

Serves 12

2 cups cranberries, halved
¼ cup dark molasses
1/3 cup hot water
2 tsp baking soda
1½ cups flour
1 egg, beaten

Mix together all ingredients.  Place in a greased mold with lid (if it does not have a lid, cover with foil and tie with string or a rubber band.)

Place hot water in a dutch oven ½ way up the sides of the mold.  Steam for 1½ – 2 hours.  May be prepared several days in advance or frozen.  To freeze, turn out of pan and wrap in foil.  Reheat before serving by steaming for 30 – 40 minutes.  Serve with whiskey sauce.

Whiskey Sauce

1 cup sugar
½ cup butter
½ cup cream
whiskey, to taste

Mix and simmer until well blended. Pour over individual slices for pudding.

When you serve the pudding you can bring it out on a platter and flame it by pouring some whiskey on it.


3 thoughts on “Steamed Cranberry Pudding

  1. This is a delicious traditional English pudding with a new world (no suet and with cranberries) flair. FYI, I think that Bourbon works best for the sauce. When you flame the pudding, it is important to gently warm the extra whiskey as it flames much better that way. A couple of ounces in a metal measuring cup over a low flame for a few minutes should do the trick. Handle may get hot….. Once warm, light the liquid in the measuring cup, quickly pour over the pudding and serve immediately. It will flame for some time while the alcohol burns off. Do be careful–there is nothing that will ruin a Christmas family photo quicker than the cook with his or her eyebrows singed off.

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