Steamed Cranberry Pudding
A moist, flavorful cranberry pudding with tart cranberries and optional pecans, steamed to perfection—ideal for festive occasions and enjoyed with rich Eggnog Dessert Sauce.
Ingredients
Instructions
- Cream butter and sugar together.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, and salt.
- Gradually add the dry mixture to the creamed mixture, alternating with milk.
- Stir in cranberries and chopped pecans if using.
- Turn the batter into a buttered 6-cup mold and cover tightly.
- Place the mold on an oven rack in a pan of water.
- Bring the water to a boil, then cover the pan.
- Reduce heat to a simmer and steam for 1 1/2 to 2 hours.
- Let the pudding stand for 10 minutes before unmolding.
- Unmold and serve with Eggnog Dessert Sauce.
Tips & Substitutions
To ensure a moist pudding, be careful not to overmix the batter after adding the flour. If fresh cranberries are unavailable, you can use frozen ones; just don't thaw them before adding. For a nut-free version, simply omit the chopped pecans. This pudding can also be made with whole wheat flour for a healthier twist, aligning with many vegetarian recipes.
Serving Suggestions
This pudding is delicious served warm with a drizzle of Eggnog Dessert Sauce, which enhances its festive flavor. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful breakfast treat, enjoy it with a cup of coffee or tea, making it a perfect brunch option alongside Magnificent Muffins.
Storage & Reheating
Leftover steamed cranberry pudding can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, steam it again for about 20-30 minutes or microwave individual slices for 30-60 seconds until warmed through. Avoid reheating the entire pudding in the microwave, as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Steamed Cranberry Pudding contains roughly 1183 calories, with 4g protein, 112g carbohydrates, and 84g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1536mg per serving (67% 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 cranberry pudding ahead of time?
Yes, you can prepare the pudding up to a day in advance. Steam it, let it cool completely, then cover and refrigerate. On the day you want to serve it, reheat as directed. This will save you time and allow the flavors to meld beautifully.
What can I substitute for butter in this recipe?
For a dairy-free option, substitute the butter with coconut oil or a vegan butter alternative. Both will work well in maintaining the moisture and richness of the pudding. Just ensure that any substitute you use is solid at room temperature for the best results.
How can I tell when the pudding is done steaming?
Check for doneness by inserting a toothpick into the center of the pudding. If it comes out clean or with a few moist crumbs, it’s done. Remember that the pudding will continue to cook slightly after removing it from the heat, so avoid oversteaming.
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).