Christmas Cranberry Pudding with Butter Sauce
A rich, festive pudding featuring tart cranberries and a luscious butter sauce, perfect for holiday gatherings.
Equipment
- Medium Saucepan
- Round Pan
- Steamer or Large Stock Pot
- Mixing Bowl
Ingredients
- 12 oz Cranberries
- 2 ⅔ cups Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 1 pinch Salt
- 1 cup Dark Molasses
- 1 cup Warm Water
- ½ cup Butter
- ½ cup Half and Half
- 1 cup Sugar
- ½ teaspoon Vanilla Extract
Instructions
- Slice cranberries in half and rinse to remove seeds.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dark molasses and warm water to the dry mixture, stirring until combined.
- Gently fold in the prepared cranberries.
- Grease a round pan and pour the batter in, spreading it evenly.
- Prepare a steamer and place the pan inside, covering it securely. Steam for 2 ½ hours, checking water levels regularly.
- Once cooked, remove the pan and let it cool.
- For the butter sauce, melt butter in a saucepan over low heat, then stir in half and half, sugar, and vanilla extract until smooth.
- Slice the pudding and serve with warm butter sauce poured over the top.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days.