This cranberry pudding is a moist molasses cake covered in a rich butter sauce. It’s everything a traditional Christmas pudding should be!
For the Christmas cranberry pudding
- 12 ounces cranberries
- 2 2/3 cup flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 pinch salt
- 1 cup dark molasses
- 1 cup warm water
- Special equipment: Steamer with 9-inch round pan OR large stock pot and 9-inch round cake pan
For the butter sauce
- 1/2 cup butter
- 1/2 cup half and half
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- Slice the cranberries in half. Place them in a colander and rinse out the seeds.
- In a large bowl, combine the flour, baking soda, baking powder, and salt. Gradually mix in the dark molasses and warm water. Fold in the cranberries.
- Grease the round pan and pour the cranberry mixture into the pan.
- Fill the steamer with water and place the pan in the steamer and cover with the lid. (If you don’t have a steamer, take a large stock pot and place an item in the bottom to elevate the cake pan, like a trivet, cookie cutter, empty tuna can, or folded dish towel. Then place the pan on top and fill the pot with water about half-way up the side of the pan.)
- Bring the water to a boil, and steam for about 2 1/2 hours, checking the water level periodically, every 30 minutes or so, and refilling as needed. The pudding is done when you can insert a toothpick into the center and it comes out clean. Allow the pudding to cool. The pudding can also be made in advance and kept at room temperature or in the refrigerator until ready to serve.
- When ready to serve, make the butter sauce: in a saucepan over low heat, melt the butter, stirring often. Stir in the half and half and the sugar, then add the vanilla. To serve, cut the pudding into pieces and drizzle with butter sauce.
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: Cranberry Pudding, Christmas Pudding, Dessert, Holiday, Christmas, Cranberries, Butter, Molasses