Reviewed: Oct. 19, 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.

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teresa

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 3, 2009

OK, I love steamed pudding and I love cranberries...why did this turn out so weird? Granted, I did use my steamer instead of a saucepan, but I have made many breads and puddings in my steamer. The pudding texture was great, but very weird tasting and the cranberries were soooooo sour. I expected them to pop while cooking; they did not. I did not want to add all that fat with the sauce.

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MOMOTM

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Reviewed: 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.

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kshl

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Reviewed: Dec. 12, 2008

This is wonderful, I have made five so far for Christmas gifts for family and friends. Anything I can make with cranberries is my favourite. Has anyone used Splenda in the sauce instead of the 1 cup of white sugar? It is a bit too sweet for me and also I try to avoid white sugar.

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KASEY-12

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Dec. 11, 2008

Yummm!!! I loved this when I was a kid and I was so excited to make it for my family. We all loved it. Thank you.

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Tracy Bergeon

Cooking Level: Expert

Home Town: Nekoosa, Wisconsin, USA

Living In: Plainfield, Wisconsin, USA

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Reviewed: 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!

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aforeffort

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Reviewed: Jan. 1, 2008

This is so easy and so good. It is the perfect dessert for those who don't like desserts too sweet. I will make this every holiday.

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huppy

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Reviewed: 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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bmatheson

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

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Reviewed: Feb. 22, 2006

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

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Peggy

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Reviewed: Nov. 28, 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

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Canada Christmas

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Reviewed: Jan. 5, 2002

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.

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