Cranberry Pudding
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 458.9
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 352.4 mg
- Total Carbs: 115.4 g
- Dietary Fiber: 2.5 g
- Protein: 4.7 g
View full nutritional breakdown of Cranberry Pudding calories by ingredient
Introduction
A very rich and tangy holiday treat that has a very old world feel. Exceptional dessert for a "traditional" themed gathering. ***Note*** This recipe is intended to be served with warm gingerbread butter sauce. Search for "gingerbread butter sauce" recipe before starting this recipe. A very rich and tangy holiday treat that has a very old world feel. Exceptional dessert for a "traditional" themed gathering. ***Note*** This recipe is intended to be served with warm gingerbread butter sauce. Search for "gingerbread butter sauce" recipe before starting this recipe.Number of Servings: 16
Ingredients
-
3 cups cranberries
3/4 cups light or dark raisins
2 1/4 cups sifted flour
4 tsp baking soda
3/4 cup light molasses
1/2 cup hot water
Tips
*Any container can be used, but be aware that pudding will swell to roughly half again its original volume during cooking. DO NOT fill container more than 2/3 full.
**Pudding must be covered during cooking, but any lid will work as long as it is vented. We use canning jar lids turned upside down with the ring threaded only enough to keep from falling off. Can use tinfoil with small holes or any other makeshift lid that allows venting.
If cooked in canning jars, jars can be sealed for storage. Otherwise refrigerate until eaten. Serve warm covered with warm gingerbread butter sauce.
Directions
Rinse cranberries and raisins, drain, place in mixing bowl. Sift flour and baking soda over fruit. Add molasses and water. Stir until batter is smooth.
Scoop batter into 2 wide mouth 1 quart jars*.
Cover** jars. Place jars on trivet in deep kettle with enough boiling water to cover slightly more than half the jar.
Steam for 100 minutes or until done. Inserted knife should come out mostly clean. Pudding should be very moist, do not expect it to be dry and cake-like.
Serving Size: makes 16 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user KNEWBRY.
Scoop batter into 2 wide mouth 1 quart jars*.
Cover** jars. Place jars on trivet in deep kettle with enough boiling water to cover slightly more than half the jar.
Steam for 100 minutes or until done. Inserted knife should come out mostly clean. Pudding should be very moist, do not expect it to be dry and cake-like.
Serving Size: makes 16 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user KNEWBRY.