Steamed Cranberry Pudding is a classic, old-fashioned dessert that’s perfect for the holiday season. This moist and flavorful pudding is packed with tart cranberries and warm spices, all steamed to create a dense, rich texture. Unlike a traditional pudding, this dessert has a cake-like consistency but is cooked gently by steaming, preserving its moisture and giving it a wonderfully tender crumb. Serve it warm with a drizzle of vanilla sauce, brandy butter, or whipped cream for an indulgent holiday treat that brings a taste of nostalgia to the table.
Ingredients
- 1 cup fresh or frozen cranberries
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
- Prepare the Steaming Setup: Grease a 1-liter pudding basin or heatproof bowl. If you don’t have a pudding basin, a regular heatproof bowl will work. Set up a large pot with a steaming rack or an upturned plate at the bottom to keep the basin elevated. Bring about 2 inches of water to a simmer.
- Make the Batter: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the molasses and eggs, beating well after each addition.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine the Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Fold in the cranberries.
- Transfer to the Basin: Pour the batter into the greased pudding basin, leaving about an inch of space at the top for the pudding to rise. Cover the top with a layer of parchment paper and a layer of foil, securing it tightly with string.
- Steam the Pudding: Place the pudding basin in the prepared pot, ensuring the water comes halfway up the sides of the basin. Cover the pot with a lid and steam for 2 hours, checking occasionally to make sure the water doesn’t run dry. Add more boiling water if needed.
- Cool and Serve: Once steamed, carefully remove the pudding from the pot and let it cool for a few minutes. Invert the basin onto a serving plate and unmold the pudding. Serve warm with vanilla sauce, brandy butter, or whipped cream.
Enjoy your Steamed Cranberry Pudding, a festive and comforting dessert perfect for sharing with loved ones during the holidays!
