Christmas Cranberry Pudding Recipes

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STEAMED CRANBERRY PUDDING



Steamed Cranberry Pudding image

Easy to make, and delicious to eat using just a few ingredients. This steamed pudding is traditional at Christmas - served with Hard Sauce.

Provided by Jane Walker

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h50m

Yield 6

Number Of Ingredients 10

2 teaspoons baking soda
½ cup hot water
1 tablespoon white sugar
½ cup molasses
2 cups whole cranberries
1 ½ cups all-purpose flour
½ cup unsalted butter
½ cup heavy cream
1 cup white sugar
1 teaspoon vanilla

Steps:

  • Dissolve the baking soda in the hot water. Stir in 1 tablespoon of sugar and molasses, then mix in the cranberries and flour. Pour into a greased 6 cup steamer mold.
  • Cover the mold, and place into a steamer basket over boiling water. Cover the steaming pot. Cook over medium heat for one hour before checking, but it will take about 1 1/2 hours total. A toothpick inserted into the pudding should come out clean. Loosen the edges, and cool on a wire rack in the mold.
  • Make the hard sauce just before serving: Heat the unsalted butter, cream, 1 cup sugar and vanilla in a small saucepan over medium heat. Cook stirring constantly until heated through and smooth.

Nutrition Facts : Calories 553.1 calories, Carbohydrate 84.8 g, Cholesterol 67.8 mg, Fat 23.1 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 14.3 g, Sodium 440.7 mg, Sugar 52.2 g

CHRISTMAS CRANBERRY PUDDING WITH BUTTER SAUCE



Christmas Cranberry Pudding with Butter Sauce image

This cranberry pudding is a moist molasses cake covered in a rich butter sauce. It's everything a traditional Christmas pudding should be!

Provided by Sonja Overhiser

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 12

12 ounces cranberries
2 2/3 cup flour
2 teaspoons baking soda
2 teaspoons baking powder
1 pinch salt
1 cup dark molasses
1 cup warm water
Special equipment: Steamer with 9-inch round pan OR large stock pot and 9-inch round cake pan
1/2 cup butter
1/2 cup half and half
1 cup sugar
1/2 teaspoon vanilla extract

Steps:

  • Slice the cranberries in half. Place them in a colander and rinse out the seeds.
  • In a large bowl, combine the flour, baking soda, baking powder, and salt. Gradually mix in the dark molasses and warm water. Fold in the cranberries.
  • Grease the round pan and pour the cranberry mixture into the pan.
  • Fill the steamer with water and place the pan in the steamer and cover with the lid. (If you don't have a steamer, take a large stock pot and place an item in the bottom to elevate the cake pan, like a trivet, cookie cutter, empty tuna can, or folded dish towel. Then place the pan on top and fill the pot with water about half-way up the side of the pan.)
  • Bring the water to a boil, and steam for about 2 1/2 hours, checking the water level periodically, every 30 minutes or so, and refilling as needed. The pudding is done when you can insert a toothpick into the center and it comes out clean. Allow the pudding to cool. The pudding can also be made in advance and kept at room temperature or in the refrigerator until ready to serve.
  • When ready to serve, make the butter sauce: in a saucepan over low heat, melt the butter, stirring often. Stir in the half and half and the sugar, then add the vanilla. To serve, cut the pudding into pieces and drizzle with butter sauce.

Nutrition Facts : Calories 332 calories, Sugar 39.6 g, Sodium 428 mg, Fat 8.2 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 62.7 g, Fiber 1.4 g, Protein 3.4 g, Cholesterol 20.8 mg

LITHUANIAN CRANBERRY PUDDING FOR CHRISTMAS EVE



Lithuanian Cranberry Pudding for Christmas Eve image

Make and share this Lithuanian Cranberry Pudding for Christmas Eve recipe from Food.com.

Provided by Non Domestic Goddess

Categories     Dessert

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups fresh cranberries
1 cup sugar
1 cup potato starch
2 cinnamon sticks
4 whole cloves

Steps:

  • Transfer cranberries into a pot.
  • Pour in enough water to cover, add cinnamon sticks and whole cloves.
  • Heat until cranberries begin to break up.
  • Remove from heat, press mixture through a food mill.
  • There should be about 4 cups [1 L] of juice and pulp.
  • Chill a little of cranberry juice and mix sugar into remaining cranberry mixture.
  • Dissolve potato starch into chilled cranberry juice and add to pulp and juice mixture.
  • Return juice and pulp to pot.
  • Bring to a gentle boil stirring constantly; heat until the mixture becomes clear.
  • Pour hot pudding into individual glass bowls.
  • Refrigerate until set before serving.

Nutrition Facts : Calories 358.1, Fat 0.2, Sodium 22.9, Carbohydrate 89, Fiber 4.5, Sugar 53.3, Protein 3

CRANBERRY QUEEN OF PUDDINGS



Cranberry Queen of Puddings image

We often joke in our house about how, when the Christmas book was first published, the shops sold out of cranberries and for ages the press annoyingly referred to me as the Cranberry Queen. So, for old times' sake, we can relive the memory with this sublime English pudding made with those luscious berries I love so much.

Categories     Christmas: Puddings     Cranberries     Christmas: Desserts     Easy Entertaining     Hot Puddings

Yield Serves 6-8. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

Number Of Ingredients 12

850ml milk
20g butter
175g fresh white breadcrumbs
75g golden caster sugar, plus 1 teaspoon extra
the grated zest of 1 large lemon
3 eggs
200g cranberries
40g golden caster sugar
the zest and juice of 1 small orange
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground cinnamon

Steps:

  • First, pour the milk into a saucepan and bring to the boil then remove it from the heat and stir in the butter, breadcrumbs, 40g sugar and lemon zest. Leave it on one side for about 20 minutes to allow the breadcrumbs to swell. Now separate the eggs, lightly beat the yolks and add them to the cooled breadcrumb mixture. Pour it all into the dish and spread it out evenly. Bake in the centre of the oven for 30-40 minutes, or until it's set in the centre. While that's happening put all the cranberry compote ingredients into a medium saucepan, bring up to a gentle simmer and then, keeping the heat low, let it gently cook for about 25 minutes, or until nearly all the juice has evaporated. When the pudding comes out of the oven carefully spoon and spread the cranberry mixture all over. Next, using an electric hand whisk, beat the egg whites in a large, scrupulously clean bowl until stiff, then whisk in the remainder of the caster sugar and spoon this meringue mixture over to the pudding. Finally, sprinkle the teaspoon of caster sugar all over it and bake for a further 18-20 minutes, or until the topping is golden brown.

CRANBERRY-ORANGE AND ALMOND PUDDING



Cranberry-Orange and Almond Pudding image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 stick unsalted butter
4 1/2 cups cranberries
3 tablespoons sugar
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cups, plus 2 tablespoons sugar
2 eggs, beaten
1 stick unsalted butter, melted
Few drops orange oil
1/3 cup flaked almonds
Turbinado sugar, to sprinkle over

Steps:

  • Preheat the oven to 325 degrees F.
  • Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.
  • Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.
  • Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.

STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE



Steamed Cranberry Pudding with Butter Sauce image

This recipe has become a tradition at our Thanksgiving meal. It is so simple to make and you will not miss those canned versions of cranberry jelly when you have this tasty pudding.-Florence Ladwig, Monroe, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 11

1/3 cup of water
1 tablespoon baking soda
2 cups (8 ounces) cranberries, chopped
1/2 cup molasses
1 tablespoon sugar
1/4 teaspoon salt
1-1/2 cups all-purpose flour
BUTTER SAUCE:
1 cup sugar
1/2 cup butter
1/2 cup half-and-half cream

Steps:

  • In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a stockpot. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover stockpot and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. , For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm.

Nutrition Facts :

CRANBERRY STEAMED PUDDING



Cranberry Steamed Pudding image

Steam your pudding in a deep pot with a tight-fitting lid so the steam has room to circulate. Keep a kettle of hot water on hand to refill the pot if necessary. Do not allow the pudding to cool much longer than 15 minutes, or you may have trouble removing it from the mold.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 15

12 ounces (3 cups) fresh or frozen cranberries
3/4 cup sugar
1/4 cup plus 2 tablespoons kirsch
1 stick cinnamon
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup packed dark-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup milk
1 cup dried cranberries
1 cup heavy cream, chilled
1 tablespoon confectioners' sugar, sifted

Steps:

  • Generously butter a 7 1/2-cup steam-pudding mold, and set aside. In a large saucepan, combine cranberries, sugar, 1/4 cup kirsch, and cinnamon stick. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool.
  • Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water. Set over high heat, and bring to a boil. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.
  • In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy, about 4 minutes. Add eggs one at a time, then vanilla, mixing until completely blended.
  • In three additions, alternate adding the dry ingredients and milk to the egg mixture, beginning and ending with the dry ingredients and blending well after each addition. Add dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended. Pour batter into pudding mold to within 1/2 an inch of the top, and cover mold tightly with its lid (if the mold doesn't have a lid, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band).
  • Submerge a folded dish towel or a round sack onto the bottom of the large water-bath pot. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes, or until pudding has set and a knife inserted into the center comes out clean.
  • Remove pudding mold from the water bath and cool 15 minutes on a wire rack.
  • Meanwhile, pour cream into the bowl of an electric mixer fitted with the whisk attachment. Add the remaining 2 tablespoons kirsch and sifted confectioners' sugar. Whip on high speed until stiff peaks form, about 45 seconds to 1 minute. Unmold pudding onto a serving platter. Serve with kirsch-flavored whipped cream.

ULTIMATE CRANBERRY PUDDING CAKE



Ultimate Cranberry Pudding Cake image

An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!

Provided by Lisa Kreft

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.

Nutrition Facts : Calories 735.4 calories, Carbohydrate 107 g, Cholesterol 95.3 mg, Fat 32.1 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 19.9 g, Sodium 517 mg, Sugar 72.2 g

STEAMED CRANBERRY PUDDING



Steamed Cranberry Pudding image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Yield Makes 8 to 10 servings

Number Of Ingredients 14

12 ounces (3 cups) fresh cranberries
3/4 cup sugar
1/4 cup kirsch
1 cinnamon stick
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch salt
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1 cup dried cranberries
Kirsch-flavored whipped cream, for serving (optional)

Steps:

  • Generously butter a 7 1/2-cup steam pudding mold, set aside. In a large saucepan, combine cranberries, sugar, kirsch, and cinnamon stick. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer uncovered, stirring occasionally, for 10 to 12 minutes or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool.
  • Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, set aside. Meanwhile, prepare the water bath: Fill a large pot (11-by-5 1/4-inches) one-third full with water. Place over a high heat and bring to a boil. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.
  • Sift together in a medium bowl the flour, baking powder, and salt. In a large bowl with an electric mixer, beat the butter and brown sugar until light and creamy, about 4 minutes. Add the eggs one at a time, mixing until completely blended. Add the vanilla.
  • Add the dry ingredients alternately with the milk in three additions, beginning and ending with the dry ingredients and blending well after each addition. Add the dried cranberries and the remaining cranberry mixture to the batter and mix until well blended. Pour batter into pudding mold to within 1/2 inch of the top, cover tightly with the moldâ??s lid.
  • Submerge a folded dish towel onto the bottom of the large water-bath pot or fit with a wire rack. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath and gently simmer the pudding for about 2 hours and 20 minutes or until set and a knife inserted into the center comes out clean.
  • Remove pudding mold from the water bath and cool 15 minutes on a wire rack. Unmold pudding onto a serving platter. Serve with kirsch-flavored whipped cream, if desired.

STEAMED CRANBERRY PUDDING



Steamed Cranberry Pudding image

One Christmas, my husband-a Navy chaplain for 20 years-had to spend the holiday overseas, away from our two children and me. He asked that I send him this recipe so he could have a taste of home. Steamed Cranberry Pudding has been in my file for more than 30 years. It was passed on by a fellow teacher who was retiring. Her family had long enjoyed it, using their own homemade sorghum molasses as a special ingredient. Chuck and I now live in a log home in a wooded area. We're visited regularly by armadillos, raccoons, wild pigs, deer, bobcats and other creatures. We enjoy watching them-but they make it difficult to establish a compost pile!

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

PUDDING:
1/2 cup light molasses
1/2 cup hot water
2 teaspoons baking soda
1-1/2 cups all-purpose flour
2 cups fresh or frozen cranberries
1/2 teaspoon salt
SAUCE:
1 cup sugar
1 teaspoon cornstarch
Dash salt
1 cup heavy whipping cream
1/2 cup butter, cubed
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine pudding ingredients. Pour into a well-greased 4-cup pudding mold. Place in a stockpot on a rack. Fill stockpot with boiling water to 1-in. depth; cover and boil gently. Replace water as needed. Steam for 1 hour or until a toothpick comes out clean. Let stand for 5 minutes before removing from mold., Meanwhile, combine the sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for 1 minute. Remove from the heat; stir in vanilla. Serve sauce over warm pudding.

Nutrition Facts : Calories 454 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 616mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 2g fiber), Protein 3g protein.

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CRANBERRY PUDDING DESSERT RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CRANBERRY RECIPES | BBC GOOD FOOD
Porridge with beetroot, apple & cranberry compote & toasted hazelnuts. A star rating of 5 out of 5. 3 ratings. Finish creamy oats with a subtly spiced, fruity topping of cinnamon, cardamom and maple syrup for a warming breakfast or weekend brunch.
From bbcgoodfood.com


CRANBERRY & ORANGE GLUTEN-FREE CHRISTMAS PUDDING | GLUTEN-FREE …
2016-12-07 Method. Put the mixed fruit, dried cranberries, orange zest, juice and water into a large mixing bowl, microwave on full power for 3 minutes then leave to soak for 1 hour. Pour over the brandy, cover and leave to soak in a cool place for a further 2 hours. Add the grated apple, breadcrumbs, mixed spice, sugar and nuts, and mix together with a ...
From freefromheaven.com


THREE DELICIOUS CRANBERRY CHRISTMAS RECIPES - IRISHCENTRAL
2020-12-21 Preheat oven to 350° F. Line a 9- x 13-inch baking pan with aluminum foil, leaving a 2-inch overhang on short sides to make handles; spray foil …
From irishcentral.com


WHITE CHOCOLATE CRANBERRY BREAD PUDDING - SUGAR AND SOUL
2020-12-21 Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray, set aside. Cut the bread into 1"-2" squares and add to a large mixing bowl. Add the cranberries and white chocolate chips to the bowl with the bread and stir to combine, set aside. In a separate large bowl, whisk together the milk, cream, eggs, sugar ...
From sugarandsoul.co


STEAMED CRANBERRY PUDDING WITH WARM VANILLA BUTTER SAUCE (A …
2015-02-01 Steamed Cranberry Pudding Recipe. adapted from here. 1 cup all purpose flour. 3/4 teaspoon baking soda. 1/2 teaspoon coarse Kosher sea salt. 1/2 cup molasses (Note: You can use light or dark molasses, depending on how dark you want the colour of your pudding to be. I used light molasses.) 1/2 cup boiling water. 2 cups fresh cranberries
From cookingwithalison.com


TART CRANBERRY CHRISTMAS CAKE RECIPE {FROM CAKE MIX}
2021-11-16 This tart Cranberry Christmas Cake is full of bright flavor that is fantastic for any holiday gathering!. A simple boxed cake mix gets a holiday makeover with fresh cranberries, some orange zest and a touch of almond extract. It’s a delicious dessert that your whole family will love. And it’s SO easy!
From cupcakesandcutlery.com


BRITISH CHRISTMAS PUDDING RECIPE - THE SPRUCE EATS
2021-11-30 Gather the ingredients. Place the dried fruit, candied peel, apple, and orange and lemon zests and juices into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
From thespruceeats.com


DECADENT CRANBERRY CHRISTMAS CAKE RECIPE | THE RECIPE CRITIC
Preheat the oven to 350°. Grease 2, 8 inch round cake pans and set aside. In a small bowl combine the sugar with the zest of the oranges until fragrant. In a large bowl whisk together the orange sugar, 2 cups of flour, baking powder, baking soda, and salt.
From therecipecritic.com


CRANBERRY CHRISTMAS PUDDING RECIPE – THE BEST FREE COOKING …
Tangerine and Chicken Salad Recipe | Salad . Type: Tangerine and Chicken Salad Free Cooking Recipe - Salad No other! Ingredients / Directions 1/2 pound cooked chicken cutlets4 tangerinesseeded and sectioned3 tbsp chopped pecans2 tbsp raisins3 scallionschopped1 tbsp olive oil2 tbsp orange juice1/2 teaspoon minced fresh rosemary S
From cookingrecipedb.com


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