Cranberry Pudding Recipe - Allrecipes.com
Cranberry Pudding Recipe
  • READY IN hrs

Cranberry Pudding

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr
  • READY IN

    1 hr 45 mins

Directions

  1. Lightly grease a 2-quart metal pudding mold or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
  2. Sift together the flour and salt; dredge cranberries in flour mixture.
  3. Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2003

It isn't Christmas at our house without this cranberry pudding. We make it in the crock pot using the cake pan. Very easy and always a hit. My daughters now make it for their in-laws. When we are in Africa, cranberries aren't available so we us plums.

 
Most Helpful Critical Review
Dec 01, 2010

I tasted this dessert and it was delicious. Now, I did follow this recipe and it turned out weird. It`s like there was not enough liquid in it and not enough baking soda. It turned out like a ball of playdough, tough and rubbery.

 
Dec 22, 2003

I ship this frozen to all my relatives - they insist on it. It can thaw and be refrozen with no adverse affects. It is fat free before sauced! I steam and ship the pudding in fancy christmas tins! Perfect for gift giving

 
Nov 25, 2008

This recipe is an old family favorite for generations. You can make it in a cake pan and then cut into small squares. If you split the square in the middle 2 pieces it absorbs more sauce and turns into something quite spectacular!

 
Dec 22, 2008

This is the exact recipe my mother-in-law gave me 36 years ago. She had prepared it for her family every Thanksgiving and Christmas. I have made this recipe over seventy times myself! I cut the berries in half if they are large and I steam the pudding in a decorative German steamer (the ones that look like little bundt pans with lids). I also make the sauce in a double boiler. Pudding and sauce reheat well (separately) on lower power (70%) in the microwave oven.

 
Oct 21, 2009

I followed a reviewers advice and put the pudding in a 9x13 pan, increasing the ingredients 1 1/2 times so it would fit the pan better. I covered it with foil and baked it in another (little bigger) pan of water at 325. I think it turned out the way it was supposed to, the berries popped and it was not sour. My problem was with the sauce, it was gritty from the sugar. I am going to try it again since the flavor was good.

 
Feb 22, 2006

This is the best! My family looks forward to it every Christmas.

 
Dec 20, 2007

This is a delicious pudding cake. My recipe calls for an additional 1/2 cup light karo syrup and no salt at all. But other than that it is the same recipe. Don't hesitate to try it. It's really quite delicious!

 

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Nutrition

  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 256 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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