Cranberry Pudding17 Reviews
“This is a great holiday treat. I've made it for years and have passed it on to friends and family. Good Eating!!” - by Jerri
Original recipe yields 10 to 12 servings
- Lightly grease a 2 quart metal container or a clean 1 pound coffee can. Pick over whole cranberries, wash and drain.
- Sift together the flour and salt; dredge cranberries in flour mixture.
- Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
- Add to the flour and cranberry mixture. Mix together until well blended. Spoon into a greased metal container; cover with a double layer of tinfoil and fasten with heavy elastic band or string.
- Place into a deep saucepan and fill with water up to about the half way mark on the pudding can. Cover pan and place over high heat. Bring water to boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert pan or open bottom of can and push through. Slice in 1/2 inch pieces.
- Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of pudding.
Amount Per Serving (11 total)
- 297 cal
- 12.6 g
- 45.1 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"It isn't Christmas at our house without this cranberry pudding. We make it in the crock pot using the cake pan. Very easy and always a hit. My daughters now make it for their in-laws. When we are ..." See morein Africa, cranberries aren't available so we us plums."
"I ship this frozen to all my relatives - they insist on it. It can thaw and be refrozen with no adverse affects. It is fat free before sauced! I steam and ship the pudding in fancy christmas tins! ..." See more Perfect for gift giving"
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