Steamed Cranberry Pudding
One Christmas, my husband—a Navy chaplain for 20 years—had to spend the holiday overseas, away from our two children and me. He asked that I send him this recipe so he could have a taste of home. Steamed Cranberry Pudding has been in my file for more than 30 years. It was passed on by a fellow teacher who was retiring. Her family had long enjoyed it, using their own homemade sorghum molasses as a special ingredient. Chuck and I now live in a log home in a wooded area. We're visited regularly by armadillos, raccoons, wild pigs, deer, bobcats and other creatures. We enjoy watching them—but they make it difficult to establish a compost pile!
One Christmas, my husband—a Navy chaplain for 20 years—had to spend the holiday overseas, away from our two children and me. He asked that I send him this recipe so he could have a taste of home. Steamed Cranberry Pudding has been in my file for more than 30 years. It was passed on by a fellow teacher who was retiring. Her family had long enjoyed it, using their own homemade sorghum molasses as a special ingredient. Chuck and I now live in a log home in a wooded area. We're visited regularly by armadillos, raccoons, wild pigs, deer, bobcats and other creatures. We enjoy watching them—but they make it difficult to establish a compost pile!
- Carbohydrate 42.5264061107866 g
- Cholesterol 230.754166666667 mg
- Fat 84.4867122222221 g
- Fiber 2.53388886876581 g
- Protein 4.44918944444352 g
- Saturated Fat 53.2476294444444 g
- Serving Size 1 1 - (246g)
- Sodium 10311.3878045132 mg
- Sugar 39.9925172420208 g
- Trans Fat 5.86916811111114 g
- Calories 932 calories
Step-by-step
- In a bowl, combine pudding ingredients.
- Pour into a well-greased 4-cup pudding mold.
- Place in a Dutch oven on a rack.
- Fill pan with boiling water to 1-in. depth; cover and boil gently.
- Replace water as needed.
- Steam for 1 hour or until a toothpick comes out clean.
- Let stand for 5 minutes before removing from mold.
- Meanwhile, combine the sugar, cornstarch and salt in a saucepan.
- Add cream and butter.
- Cook and stir over medium heat until mixture begins to boil.
- Boil for 1 minute.
- Remove from the heat; stir in vanilla.
- Serve sauce over warm pudding.
Steamed Cranberry Pudding: A Taste of Home
The aroma of cranberries simmering, a warm, comforting pudding nestled in its mold – these are the images that flood my mind when I think of this recipe. It’s more than just a dessert; it’s a story, a piece of my family’s history, and a cherished memory of Christmases past. This particular recipe, passed down from a retiring teacher, holds a special place in our hearts, particularly after a poignant Christmas spent far from home.
Twenty years my husband served as a Navy chaplain, a calling that often took him far from our family. One Christmas, he found himself overseas, separated from our two children and me. It was a bittersweet holiday, marked by both absence and longing. To ease the distance, I decided to share this old family recipe with him; a familiar taste to bridge the gap between continents. He'd requested it specifically, wanting a little piece of home amidst the unfamiliar surroundings. And so, this steamed cranberry pudding became a symbol of connection, a link to our family and traditions, even across oceans.
The recipe itself is surprisingly simple, yet the result is a deeply satisfying dessert. The cranberries burst with tartness, providing a vibrant contrast to the richness of the pudding. The warm, buttery sauce, created by the simple combination of cream, sugar, and vanilla, complements the pudding perfectly. Every bite is a celebration of simple, wholesome ingredients, transformed into something truly special. It is not just food, but a reflection of the care and love put into making it.
Over the years, preparing this pudding has become a tradition of its own. It’s a ritual that evokes a sense of warmth and nostalgia, a comforting routine that anchors me during the hustle and bustle of the holiday season. It's the kind of recipe that connects generations, a story woven into the very fabric of our family's Christmas celebrations. The simple act of steaming the pudding, watching it slowly cook, is a meditative moment in an otherwise frenzied time of year. It's a reminder to slow down, to savor the moment, and appreciate the little things in life.
Beyond the sentimental value, this cranberry pudding is simply delicious. It is perfect for holiday gatherings or intimate family dinners. The unique combination of flavors and textures makes it a memorable addition to any dessert spread. If you're looking for a unique and flavorful dessert that's sure to impress, give this recipe a try. I'm confident it will quickly become a beloved part of your holiday tradition, too.
Now, I live with my husband in a tranquil log home, nestled amidst a wooded area. Our life is far removed from the bustling naval bases and overseas deployments of the past. We're now surrounded by the beauty of nature, sharing our home with a variety of wildlife, from playful armadillos to majestic deer. While these creatures occasionally disrupt our attempts to build a compost pile, their presence brings a unique sense of charm and connection to the natural world. It's a life that is filled with peace and quiet, a stark contrast to our past experiences, and one that is enriched by simple pleasures, such as a warm, steaming bowl of cranberry pudding on a chilly evening.
This cranberry pudding recipe is not just a recipe; it is an heirloom, a treasure, a journey through time and a testament to the power of simple, heartfelt moments. Whether enjoyed during a quiet evening or shared with loved ones during a festive gathering, it serves as a constant reminder of the enduring bonds of family, the importance of cherished memories, and the warmth of home, no matter where that may be. The lingering sweetness and tartness is but a memory, as sweet and tart as the memories it evokes. And that, my friends, is what makes this more than just a pudding—it is a legacy.
Ingredients:
Pudding:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup light molasses
- 1/2 cup hot water
- 2 cups fresh or frozen cranberries
Sauce:
- 1 cup sugar
- 1 teaspoon cornstarch
- dash salt
- 1 cup heavy whipping cream
- 1/2 cup butter, cubed
- 1 teaspoon vanilla extract
