STEAMED CRANBERRY PUDDING

Steamed Cranberry Pudding image

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!

Provided by Taste of Home

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

Ingredients

PUDDING:
1/2 cup light molasses
1/2 cup hot water
2 teaspoons baking soda
1-1/2 cups all-purpose flour
2 cups fresh or frozen cranberries
1/2 teaspoon salt
SAUCE:
1 cup sugar
1 teaspoon cornstarch
Dash salt
1 cup heavy whipping cream
1/2 cup butter, cubed
1 teaspoon vanilla extract

Steps:

In a bowl, combine pudding ingredients. Pour into a well-greased 4-cup pudding mold. Place in a stockpot on a rack. Fill stockpot 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.

Nutrition Facts : Calories 454 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 616mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 2g fiber), Protein 3g protein.