Ingredients Jump to Instructions ↓

  1. 1/3 cup of water

  2. 1 tablespoon baking soda

  3. 2 cups (8 ounces) cranberries, chopped

  4. 1/2 cup molasses

  5. 1 tablespoon sugar

  6. 1/4 teaspoon salt

  7. 1-1/2 cups all-purpose flour BUTTER SAUCE:

  8. 1 cup sugar

  9. 1/2 cup butter

  10. 1/2 cup half-and-half cream

Instructions Jump to Ingredients ↑

  1. In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a large kettle. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover kettle and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm. Yield: 8-10 servings.


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