Christmas Cranberry Pudding with Butter Sauce
A warm and traditional dessert combining tart cranberries in a soft pudding, finished with a rich butter sauce. Perfect for holiday celebrations.
Ingredients
Pudding Ingredients
- 12 ounces fresh cranberries Sliced in half and rinsed
- 2 2/3 cups all-purpose flour Provides structure
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 pinch salt
- 1 cup dark molasses Can adjust for sweetness
- 1 cup warm water Helps with batter consistency
- 1/2 cup unsalted butter Melted for sauce
- 1/2 cup half and half
- 1 cup sugar For butter sauce
- 1/2 teaspoon vanilla extract For butter sauce
Instructions
Preparation
- Start by slicing each cranberry in half and rinsing them well to remove any seeds.
- In a large bowl, combine the flour, baking soda, baking powder, and a pinch of salt. Stir these ingredients together until well mixed.
- Gradually introduce the dark molasses and warm water to the dry ingredients. Stir diligently until the mixture forms a smooth batter.
- Gently fold in the prepared cranberries, being careful not to break them up too much.
- Grease a 9-inch round pan thoroughly.
- Pour the cranberry mixture into the greased pan evenly, smoothing the top for a nice finish.
- Prepare a steamer with water, bringing it to a boil.
Cooking
- Place the pan into the steamer and cover it, allowing the pudding to cook for about 2 1/2 hours.
- Check the pudding at regular intervals, ensuring water levels are maintained.
- The pudding is ready when a toothpick inserted into the center comes out clean. Allow it to cool.
- In a saucepan over low heat, melt butter and stir in half and half along with sugar and vanilla extract, mixing until it becomes a smooth sauce.
- Serve the pudding cut into pieces and generously drizzle the warm butter sauce over each slice.
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Notes
Serve with whipped cream or vanilla ice cream for added creaminess. Store leftovers in the refrigerator for up to a week or freeze for longer storage.