Ingredients Jump to Instructions ↓

  1. 1/2 cup light molasses

  2. 1/2 cup hot water

  3. 2 teaspoons baking soda

  4. 1-1/2 cups all-purpose flour

  5. 2 cups fresh or frozen cranberries

  6. 1/2 teaspoon salt SAUCE:

  7. 1 cup sugar

  8. 1 teaspoon cornstarch Dash salt

  9. 1 cup heavy whipping cream

  10. 1/2 cup butter, cubed

  11. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a bowl, combine pudding ingredients. Pour into a well-greased 4-cup pudding mold. Place in a Dutch oven on a rack. Fill pan 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. Yield: 6-8 servings.


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