Reviewed: Nov. 27, 2010

I made this for the first time today and it turned out great! Perfect consistency. I cut all the berries in half before adding to the flour to prevent the problem of them not bursting. I love the little pockets of tartness among the sticky molasses flavored cake. This one is a keeper for sure! Thanks for sharing Jerri!

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Reviewer:

STBUMPKIN

Reviewed: Nov. 27, 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.

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Reviewer:

Izy

Reviewed: Dec. 15, 2009

Like another reviewer, I used my steamer and perhaps that's why it didn't turn out. I didn't bother to make the sauce but maybe that sweetness would have helped because the pudding itself was tart and had a weird taste.

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Reviewer:

winelover

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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Reviewer:

teresa

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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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Reviewer:

MOMOTM

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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Reviewer:

kshl

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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Reviewer:

KASEY-12

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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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Reviewer:

Tracy Bergeon

Cooking Level: Expert

Home Town: Nekoosa, Wisconsin, USA

Living In: Plainfield, Wisconsin, USA

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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