“A steamed pudding with caramel sauce and a dollop of whipped cream. My family says you can't get a dessert this delicious in any restaurant. I make it for all holiday family gatherings.” - by PISADL
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
- Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.
- For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.
- Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.
Nutrition
Amount Per Serving (8 total)
- Calories
- 545 cal
- 27%
- Fat
- 21.6 g
- 33%
- Carbs
- 83.5 g
- 27%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"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 fru..." See moreit 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."
don'tburnthetoast
"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 cre..." See moream". 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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