Christmas Cranberry Pudding
A festive cranberry pudding with tender texture, bursting with tart cranberries and crunchy walnuts, topped with rich Eggnog Dessert Sauce—perfect for holiday gatherings and special occasions.
Ingredients
Instructions
- Cream the butter and sugar in a large mixing bowl.
- Add eggs, one at a time, beating well after each addition.
- Sift the flour, baking powder, and salt together and add to the creamed mixture alternately with milk.
- Stir in the cranberries and chopped walnuts.
- Turn the mixture into a greased 6-cup Pyrex bowl or mold and cover with foil.
- Press foil tightly around the edge and secure with string.
- Place the mold on a rack in a kettle and pour enough water into the kettle to come halfway up the mold.
- Bring the water to a boil and cover tightly.
- Reduce heat to simmer and steam for 2 hours.
- Let stand for 10 minutes, then carefully unmold.
- Serve with Eggnog Dessert Sauce.
- Pudding may be refrigerated for several days or cooled, wrapped, and frozen for several months.
- Thaw in refrigerator, then re-wrap in foil if frozen.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract to the batter. If you’re out of walnuts, pecans or almonds can be great substitutes. For a twist, try using dried cranberries instead of fresh ones, but reduce the sugar slightly as they are sweeter. Ensure the batter is well-mixed to avoid lumps for a smoother texture.
Serving Suggestions
Serve warm with Eggnog Dessert Sauce drizzled on top for a festive touch. This pudding pairs beautifully with Mashed Garlic Potatoes for a hearty holiday meal. You can also enjoy it alongside a scoop of vanilla ice cream or whipped cream for added richness. Consider serving with a side of fruit compote for a refreshing balance.
Storage & Reheating
Store any leftover pudding wrapped in plastic wrap and then foil in the refrigerator for up to five days. If freezing, ensure it’s completely cooled before wrapping tightly. To reheat, thaw overnight in the refrigerator and steam for about 30 minutes until warmed through, or microwave in short intervals until heated.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Cranberry Pudding contains roughly 1047 calories, with 15g protein, 145g carbohydrates, and 48g fat. It is an excellent source of calcium (57% of the Daily Value), iron (42% of the Daily Value), and protein (30% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1152mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pudding ahead of time?
Yes, this pudding can be made a day or two in advance. Just allow it to cool completely, wrap it well, and store it in the refrigerator. When ready to serve, simply reheat as instructed.
What can I use instead of fresh cranberries?
If fresh cranberries aren’t available, you can use frozen cranberries, but do not thaw them before adding to the batter. Alternatively, dried cranberries can be used, but reduce the sugar in the recipe as they are sweeter.
How do I know when the pudding is done?
The pudding is done when it has risen and is firm to the touch. You can also insert a toothpick in the center; if it comes out clean, the pudding is ready. Be careful not to overcook, as it can dry out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).