Reviewed: Dec. 25, 2010

Really nice - used an antique pudding mold and did not have time for the sauce (used storebought - ugh), but the pudding is delightful. Coarsely chopping the cranberries helps distribute the flavor. Perfect ending to Christmas dinner!

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7 users found this review helpful

Reviewer:

Galley Wench

Living In: Rockport, Maine, USA

Reviewed: Jan. 12, 2010

This is very easy to make, only used 1/4 teaspoon numeg and added 1 teaspoon vanilla. Only boiled for 1 1/2 hours and was enough time. Turned out perfect.

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3 users found this review helpful

Reviewer:

Helen

Cooking Level: Intermediate

Reviewed: Dec. 18, 2009

Delicious pudding. This worked very well in a traditional pudding form. I noticed some of the reviewers had problems with the sauce. I assume that is due to the wording "1 cup sweetened whipped cream". I believe this should read "1 cup whipping cream" which is then to be added to the slightly browned butter-sugar mixture and THEN boiled. Evaporated milk may be substituted for the cream, which lends a very delicious flavor....and this coming from a cream-lover! Without a liquid, the butter-sugar mass will simply scorch.

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10 users found this review helpful

Reviewer:

don'tburnthetoast

Reviewed: Feb. 19, 2009

The cranberry pudding was great. The sauce didn't turn out. I will try it again next year.

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0 users found this review helpful

Reviewer:

Carol

Reviewed: Nov. 14, 2008

Very good! Next time I make it I'll only steam it for 1 hr. and 45 minutes. I went the full 2 hours and it seemed alittle over cooked to me. But, it was great. Thanks you for a great recipe.

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2 users found this review helpful

Reviewer:

Littlepammie

Cooking Level: Expert

Reviewed: Jan. 5, 2007

This was unbelievable. I wowed my entire extended family at Christmas dinner with this recipe. I followed the recipe exactly -well, I coarsely chopped the crans first to spread out the tartness a bit- and it came out perfectly. The caramel sauce was amazing, it will be my new standard for sure (mine crystalized, but I just stirred in more cream to smooth it out.) Pretty much everyone who has tried this has asked me for the recipe.

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6 users found this review helpful

Reviewer:

Yummum

Reviewed: Dec. 26, 2006

I chose this recipe over the other cranberry puddings because of the ingredients - especially the cinnamon and nutmeg. We love nutmeg, but 1 tsp. is WAY too much - will reduce to 1/4 tsp. next time. Also experienced same problem as previous reviewer - my cranberries were clustered in the center. Using a pudding mold instead of a casserole will probably solve this problem. Will place a rack in bottom of stock pot next time.

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5 users found this review helpful

Reviewer:

Jeannette

Cooking Level: Intermediate

Home Town: Old Tappan, New Jersey, USA

Living In: Lehigh Valley, Pennsylvania, USA

Reviewed: Jan. 31, 2005

I had to steam this well beyond the 2 hours, unfortunately, but I don't think that was due to any fault on the recipe's part. I will make this again but, the next time, I will definitely add more fruit and omit the nutmeg in favour of either more cinnamon or perhaps some mixed spice as I'm not a big fan of nutmeg and I found it a bit dominant in this recipe. In addition, the cranberries, although I had floured them, all migrated to the top of the basin whilst cooking which resulted in a rather uneven distribution of fruit throughout the pudd. As for the sauce, I incorporated a 1/2 cup of double cream right into the sugar mixture before carefully reducing it to the consistency of a hard sauce. The thick, exceedingly rich butterscotch of the sauce complimented the pudding perfectly.

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14 users found this review helpful

Reviewer:

Cinderiel

Reviewed: Nov. 10, 2004

Absolutely the best dessert I have ever had. I pick fresh cranberries every year and can't believe how delicious this was. I took this to work and everyone asked for the recipe. I'll make it again, and again.

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9 users found this review helpful