Cranberry Stewed Pudding
A warm, tangy cranberry pudding with rich molasses flavor, perfect for holiday gatherings or cozy winter desserts, offering a moist texture and vibrant fruity notes.
Ingredients
Instructions
- Combine cranberries and all dry ingredients in a bowl.
- Add the beaten egg to the molasses and mix well.
- Pour the egg-molasses mixture into the dry ingredients and stir until blended.
- Dissolve the soda in hot water and add to the mixture, stirring gently.
- Pour the batter into greased round tins or large soup cans.
- Place the tins on a rack inside a roaster and add water to the bottom of the roaster.
- Cover the pudding with aluminum foil.
- Steam the pudding for 1 hour and 20 minutes at 325°F.
Tips & Substitutions
For a slightly sweeter pudding, consider adding a tablespoon of brown sugar to the dry ingredients. If you don't have molasses, honey or maple syrup can work as substitutes, but they will alter the flavor profile. Make sure to properly grease the tins to prevent sticking, and check the doneness by inserting a toothpick into the center; it should come out clean.
Serving Suggestions
Serve the cranberry stewed pudding warm, drizzled with a bit of cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a side of Delicious Peach Salad for a fresh and fruity complement. This dessert is perfect for holiday gatherings or cozy family dinners.
Storage & Reheating
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. To reheat, steam the pudding again for about 20 minutes or microwave individual portions for 30-60 seconds until warmed through. This keeps the texture moist and fluffy.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Stewed Pudding contains roughly 308 calories, with 5g protein, 64g carbohydrates, and 4g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1285mg per serving (56% 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 use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries in this recipe. Just make sure to thaw and drain any excess liquid before adding them to the batter. Frozen cranberries may not be as firm, but they will still provide a lovely tartness.
What can I use instead of an egg?
If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Both options work well to bind the ingredients while keeping the pudding moist.
How can I tell when the pudding is done?
The pudding is done when a toothpick inserted into the center comes out clean. Additionally, the top should have a slightly firm texture and a nice golden color. If it looks too soft, steam it a bit longer, checking every few minutes.
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).