Steamed Cranberry Pudding With Butter Sauce Recipes

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CRANBERRY PUDDING



Cranberry Pudding image

This is a great holiday treat. I've made it for years and have passed it on to friends and family. Good eating!

Provided by Jerri

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h45m

Yield 10

Number Of Ingredients 10

2 cups cranberries
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
⅓ cup boiling water
½ cup molasses
1 cup white sugar
½ cup butter, softened
½ cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Lightly grease a 2-quart metal pudding mold or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
  • Sift together the flour and salt; dredge cranberries in flour mixture.
  • Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
  • Add to the flour and cranberry mixture. Mix together until well blended. Spoon into prepared mold or pan; 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 pudding can. Cover saucepan and place over high heat. Bring water to boil, reduce heat, and simmer for 1 hour. Remove from water and allow to cool.
  • Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Remove from heat and add vanilla.
  • When ready to serve the pudding, invert pan or open bottom of can and push through. Slice in 1/2-inch pieces. Pour sauce over individual slices of pudding.

Nutrition Facts : Calories 327 calories, Carbohydrate 49.6 g, Cholesterol 40.7 mg, Fat 13.8 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 8.6 g, Sodium 256.3 mg, Sugar 30.1 g

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

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

STEAMED CRANBERRY PUDDING WITH VANILLA SAUCE



Steamed Cranberry Pudding with Vanilla Sauce image

One Christmas, my husband-a Navy chaplain for 20 years-had to spend the holidays overseas, away from our two children and me. At his request, I sent him this special recipe so he could have a taste of home.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

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 all pudding ingredients in order given. 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 stockpot and boil gently. Replace water as needed. Steam about 1 hour or until pudding tests done. Let stand 5 minutes before unmolding. , Meanwhile, for sauce, combine sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for about 1 minute. Remove from heat and stir in vanilla. Serve pudding and sauce warm.

Nutrition Facts :

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 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 :

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