Steamed Cranberry Pudding

This traditional Steamed Cranberry Pudding is a comforting, festive dessert that balances the tartness of cranberries with the sweetness of dried apricots and brown sugar. The addition of walnuts provides a satisfying crunch, while almond extract adds a subtle aromatic depth. Steamed slowly for two hours, the pudding achieves a moist, dense texture similar to a fruitcake or Christmas pudding. It is an excellent choice for holiday gatherings or cozy winter evenings. Serve warm with cream, custard, or a classic hard sauce for a luxurious finish. This recipe brings nostalgic, home-style flavors to your table with minimal effort.

Cooking Method: Boiling, Steaming, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 123.2

Dietary: Vegetarian

Description

This traditional Steamed Cranberry Pudding is a comforting, festive dessert that balances the tartness of cranberries with the sweetness of dried apricots and brown sugar. The addition of walnuts provides a satisfying crunch, while almond extract adds a subtle aromatic depth. Steamed slowly for two hours, the pudding achieves a moist, dense texture similar to a fruitcake or Christmas pudding. It is an excellent choice for holiday gatherings or cozy winter evenings. Serve warm with cream, custard, or a classic hard sauce for a luxurious finish. This recipe brings nostalgic, home-style flavors to your table with minimal effort.

Ingredients

2 cup Cranberries

Directions

1
Grease two 1-quart pudding molds and sprinkle with granulated sugar.
2
Combine cranberries, 3/4 cup chopped walnuts, and 1/2 cup chopped dried apricots; toss with 1/4 cup flour to coat.
3
Sift together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt.
4
Stir in 1 cup fine dry bread crumbs to the sifted dry ingredients.
5
In a separate bowl, beat together 1 cup brown sugar, 1 cup chopped suet (or vegan substitute), and 2 eggs.
6
Alternately add the dry mixture and 2/3 cup milk to the suet mixture, mixing until just combined.
7
Stir in 1 teaspoon almond extract and the floured fruit and nut mixture.
8
Divide batter evenly among the prepared molds, filling no more than three-quarters full.
9
Cover molds with double thickness of wax paper and foil, tying securely with string.
10
Place molds on a rack in a large pot; pour boiling water around molds to two-thirds up their sides.
11
Cover pot tightly and steam for 2 to 2.5 hours, maintaining a gentle simmer.
12
Add more boiling water as needed to maintain the water level during steaming.
13
Remove molds from water and let puddings set in molds for 5 minutes.
14
Turn out onto a warm platter and serve hot with sauce.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 123.2kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 32.0g11%
Dietary Fiber 1.4g6%
Sugars 29.6g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using Hard Sauce, consider substituting 2 tablespoons apricot brandy for the almond extract for a deeper flavor.

Ensure the water in the steaming pot maintains a gentle simmer rather than a rolling boil to prevent the pudding from becoming tough.

For a vegan version, replace suet with vegetable shortening or coconut oil, and use flax eggs or commercial egg replacer instead of chicken eggs.

Leftover pudding can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat by steaming for 15-20 minutes or warming in the microwave.

Keywords: steamed pudding, cranberry dessert, holiday baking, fruit pudding, walnut apricot, british pudding, christmas dessert, steamed cake, almond extract, traditional dessert, comfort food, winter dessert

Read it online: https://www.chefs-mate.com/recipe/steamed-cranberry-pudding/