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Steamed Cranberry Pudding

Steamed Cranberry Pudding
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Yield: Serves 8.

If you feel as if your holiday wouldn't be right without a steamed pudding, try this easy version, which contains no suet. You can make it ahead of time and reheat it, well-wrapped, in a slow oven or at the back of the stove.


  • 1 cup fresh cranberries, halved or roughly chopped
  • 1 cup canned, crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • 1/2 cup molasses
  • 1-1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon each cinnamon, ground cloves, and nutmeg
  • Fluffy Hard Sauce


Combine the fruits, nuts, and molasses in a mixing bowl and stir together. In a separate bowl, combine the dry ingredients and mix with a whisk. Add the dry ingredients to the fruit mixture and stir well to combine. Pour the batter into a buttered, 1-quart pudding mold and cover tightly. Steam the pudding for 2 hours on a rack in a covered kettle of boiling water that reaches halfway up the mold. Add more water as it boils away. To unmold, set the mold in cold water for a few seconds. Uncover and turn out onto a plate. Serve with Fluffy Hard Sauce or whipped cream.

Fluffy Hard Sauce


  • 1 cup butter
  • 2 cups sifted confectioners' sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


In a mixing bowl, cream the butter and sugar thoroughly. Gently beat in the cream and vanilla.
Updated Tuesday, December 9th, 2008

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