STEAMED CRANBERRY PUDDING WITH HOMEMADE VANILLA SAUCE

Steamed Cranberry Pudding with Homemade Vanilla Sauce image

Family tradition, fun to make, easy once you get the hang of it. A pudding mold or coffee can needed.

Provided by Kim

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups fresh cranberries
1 ½ cups all-purpose flour
2 teaspoons baking soda
½ cup hot water
½ cup light molasses
½ cup white sugar
½ cup unsalted butter
½ cup light cream
2 teaspoons good vanilla extract

Steps:

Grease a 2-quart metal pudding mold well or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
Sift flour into a bowl and dredge cranberries in flour mixture.
Dissolve baking soda in hot water; stir in molasses and allow to foam up. Add to the flour and cranberry mixture and stir until well blended. Spoon into the prepared mold; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
Place into a deep saucepan and fill with water up to about the halfway mark on the mold. Cover the saucepan and place over high heat; bring water to a boil. Reduce heat and simmer until pudding is firm and a toothpick inserted into the pudding comes out clean, 1 to 1 1/2 hours. Remove from the water and allow to cool.
Invert pudding onto a pie plate and carefully remove from the mold before it cools.
While the pudding is cooling, combine sugar, butter, cream, and vanilla in a saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened, making sure it doesn't boil over, about 5 minutes. Serve warm sauce over the pudding.

Nutrition Facts : Calories 471.2 calories, Carbohydrate 65.3 g, Cholesterol 62.8 mg, Fat 21.9 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 13.6 g, Sodium 443.5 mg, Sugar 38 g