Cranberry Pudding With Hot Butter Sauce Recipes

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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

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 :

STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE



Steamed Cranberry Pudding With Butter Sauce image

This traditional recipe, handed down by Amy-Louise Pfeffer's mother, combines the sweetness of the sauce and the tartness of cranberry Recipe Source: Relish Mag

Provided by Ceezie

Categories     Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 12

1 1/2 cups fresh cranberries
1 egg
1 tablespoon sugar
1/2 cup light molasses (not blackstrap)
2 teaspoons baking soda
1/3 cup hot water
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
2 cups sugar
1 cup butter
1 cup heavy cream
2 teaspoons vanilla extract

Steps:

  • To prepare pudding, butter a 6-cup soufflé dish. Set aside a large pot with a lid that will hold a water bath.
  • 2. Place cranberries in a medium saucepan. Cover with water. Cover and cook over medium heat until cranberries begin to burst and water is absorbed, about 15 minutes.
  • 3. Beat together egg, sugar and molasses. Combine baking soda and 1/3 cup hot water; stir well. Add to egg mixture. Combine salt and flour; add to egg mixture. Do not overmix. Stir in cranberries.
  • 4. Pour batter into prepared soufflé dish. Cover with foil. Place dish in the large pot. Add several inches of water. Cover pot and bring water to a boil. Reduce heat, cover and simmer 70 to 90 minutes, until firm. Unmold onto a serving platter.
  • 5. To prepare sauce, combine all ingredients in a saucepan. Cook over low heat until thickened, about 30 minutes, stirring occasionally. Place warm sauce in a bowl or pitcher to pass with the pudding.

Nutrition Facts : Calories 538, Fat 27.9, SaturatedFat 17.3, Cholesterol 102.6, Sodium 492.8, Carbohydrate 70.7, Fiber 1.2, Sugar 51.4, Protein 3.3

CRANBERRY PUDDING WITH BUTTER SAUCE - A TASTY BRITISH DESSERT



Cranberry Pudding With Butter Sauce - A Tasty British Dessert image

Tart cranberry muffins with a hot, sticky, sweet butter sauce come together in a delicious cranberry pudding holiday dessert (or breakfast!) that is impossible to resist!

Provided by Nancy Blackstone

Categories     Dessert

Time 35m

Number Of Ingredients 11

3 tablespoons butter
1 cup sugar
1 cup evaporated milk
3 tablespoons baking powder
1 teaspoon salt
2 cups flour
2 cups fresh whole cranberries
1/2 pound butter (16 tablespoons )
1/2 cup cream
1 teaspoon vanilla
1 cup sugar

Steps:

  • Preheat oven to 350 degrees. Generously grease a 12-muffin pan with butter or non-stick baking spray.
  • Bring butter to room temperature. In a large mixing bowl, use an electric mixer to beat butter and sugar until fluffy.
  • Add in evaporated milk, baking powder, and salt. Mix until fully combined.
  • Using a spatula, gently fold in the two cups of flour by hand, just until all of the white powder disappears. Do not over mix or muffins will be tough and chewy.
  • Very gently fold in the cranberries just until combined.
  • Pour into greased muffin pan and bake approximately 20 minutes, until a wooden toothpick comes out clean or with just a few crumbs.
  • Cool for 5 minutes, then remove muffins and place in a serving basket.
  • Melt 1/2 pound (16 tablespoons) butter in a non-stick pan over low heat.
  • When melted, add cream and vanilla, and stir for 30 seconds.
  • Add in sugar. Turn up heat and bring to a boil, stirring constantly. Sauce will be ready in about 5 minutes, when the sugar has melted and it is a thick and creamy consistency.
  • Pour into a small pitcher or a bowl with a ladle and serve immediately, while hot.

Nutrition Facts : Calories 439 kcal, Sugar 36 g, Sodium 699 mg, Fat 24 g, SaturatedFat 15 g, TransFat 1 g, Carbohydrate 55 g, Fiber 1 g, Protein 4 g, Cholesterol 68 mg, UnsaturatedFat 7 g, ServingSize 1 serving

STEAMED CRANBERRY PUDDING WITH HOMEMADE VANILLA SAUCE



Steamed Cranberry Pudding with Homemade Vanilla Sauce image

Family tradition, fun to make, easy once you get the hang of it. A pudding mold or coffee can needed.

Provided by Kim

Time 1h20m

Yield 6

Number Of Ingredients 9

2 cups fresh cranberries
1 ½ cups all-purpose flour
2 teaspoons baking soda
½ cup hot water
½ cup light molasses
½ cup white sugar
½ cup unsalted butter
½ cup light cream
2 teaspoons good vanilla extract

Steps:

  • Grease a 2-quart metal pudding mold well or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
  • Sift flour into a bowl and dredge cranberries in flour mixture.
  • Dissolve baking soda in hot water; stir in molasses and allow to foam up. Add to the flour and cranberry mixture and stir until well blended. Spoon into the prepared mold; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
  • Place into a deep saucepan and fill with water up to about the halfway mark on the mold. Cover the saucepan and place over high heat; bring water to a boil. Reduce heat and simmer until pudding is firm and a toothpick inserted into the pudding comes out clean, 1 to 1 1/2 hours. Remove from the water and allow to cool.
  • Invert pudding onto a pie plate and carefully remove from the mold before it cools.
  • While the pudding is cooling, combine sugar, butter, cream, and vanilla in a saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened, making sure it doesn't boil over, about 5 minutes. Serve warm sauce over the pudding.

Nutrition Facts : Calories 471.2 calories, Carbohydrate 65.3 g, Cholesterol 62.8 mg, Fat 21.9 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 13.6 g, Sodium 443.5 mg, Sugar 38 g

CRANBERRY PUDDING WITH HOT BUTTER SAUCE



Cranberry Pudding with Hot Butter Sauce image

Number Of Ingredients 11

3 tablespoons butter
1 cup sugar
1 3/4 cups flour, stirred and measured
2 teaspoons baking powder
1/2 teaspoon salt
1 cup evaporated milk
2 cups cranberries whole raw
1/4 cup butter
3/4 cup sugar
1/2 cup cream heavy
1 teaspoon vanilla extract

Steps:

  • Cream together butter (or margarine) and sugar. Add sifted dry ingredients alternately with evaporated milk, beating after each addition. Fold in washed and drained cranberries. Pour into greased 8x8x2-inch baking dish. Bake at 350 degrees F. for 25 to 30 minutes. In small saucepan, combine butter (no substitute), sugar, and cream. Bring to boil reduce heat and simmer 10 minutes. Remove from heat. Add vanilla (makes 1 cup). Serve warm pudding with hot butter sauce.

Nutrition Facts : Nutritional Facts Serves

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 WITH HARD SAUCE



Steamed Cranberry Pudding with Hard Sauce image

Topped with a rich buttery sauce, this fruity molded pudding was an ideal end to our meal. The traditional dessert brought back memories for many whose mothers and grandmothers prepared similar delicacies. -David Bostedt, Zephryhills, Florida

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 8-10 servings.

Number Of Ingredients 15

1/2 cup shortening
2/3 cup sugar
2 eggs
2 tablespoons molasses
1-2/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2-1/2 cups chopped fresh or frozen cranberries
HARD SAUCE:
1 cup sugar
1/2 cup butter,cubed
1/2 cup half-and-half cream
1/2 teaspoon vanilla extract

Steps:

  • In a bowl, cream shortening and sugar; beat in eggs and molasses. Combine dry ingredients; stir into creamed mixture and mix well. Fold in the cranberries. Pour into a well-greased and floured 6-cup heat-proof mold. Cover tightly with a double layer of foil. Place on a rack in a stockpot. Fill stockpot with boiling water to a depth of 1 in.; cover stockpot and boil gently. Replace water as needed. , Steam about 3 hours or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before unmolding. Let pudding cool 30 minutes before slicing. , For hard sauce, combine sugar, butter and cream in a saucepan; cook and stir over medium heat until smooth. Remove from the heat; stir in vanilla. Serve pudding and sauce warm.

Nutrition Facts : Calories 430 calories, Fat 21g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 267mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY PUDDING WITH HOT BUTTER SAUCE



Cranberry Pudding with Hot Butter Sauce image

Make and share this Cranberry Pudding with Hot Butter Sauce recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 15

1/2 cup butter
1 cup sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon baking soda
1 cup milk
1 cup chopped nuts
2 cups halved cranberries
3 tablespoons rum or 3 tablespoons vanilla
1 cup sugar
1 cup brown sugar
1 cup melted butter
1 cup whipping cream

Steps:

  • Cream butter,sugar and eggs.
  • Sift dry ingredients together and add alternately with milk to creamed mixture.
  • Add nuts and cranberries.
  • Bake cake in moderate oven (about 350) in a 9x13 inch pan for about 30 minutes or until it springs back when touched.
  • Serve small pieces with hot butter sauce.
  • Hot Butter Sauce: Combine ingredients and bring to a boil over moderate heat,stirring constantly.
  • Let bubble one minute.
  • Add cream (not whipped).
  • Reheat but do not boil.
  • Add flavoring.

Nutrition Facts : Calories 788.7, Fat 45.6, SaturatedFat 24.8, Cholesterol 151.5, Sodium 719.6, Carbohydrate 88.6, Fiber 2.8, Sugar 62.7, Protein 7.9

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