Nanny's Steamed Cranberry Pudding

Nanny's Steamed Cranberry Pudding

9 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
Recipe by  PISADL

“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.”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. 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.
  3. 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.
  4. Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.

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Reviews (9)

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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.



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.



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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Amount Per Serving (8 total)

  • Calories
  • 545 cal
  • 27%
  • Fat
  • 21.6 g
  • 33%
  • Carbs
  • 83.5 g
  • 27%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 292 mg
  • 12%

Based on a 2,000 calorie diet



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Cranberry Orange Cookies


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Ultimate Cranberry Pudding Cake