Steamed Cranberry Pudding

This was the first time I've ever made a steamed pudding. I usually don't eat sugar but I made it for my family for Christmas. I tasted it and couldn't stop eating it! It was amazing! I followed the recipe exactly and it was perfect!

Christmas in your mouth!! MUST cut the baking soda in half tho, otherwise that’s all you taste. I made 2.5 batches to fill a tall solid mold and a smaller hollow-middle mold. Decorated with candied lemon slices and sugar work. For flavor depth I added bourbon and whiskey to the hard sauce, complementing the rich molasses cranberry. Rave reviews all around! This is my go-to for traditional Christmas dessert.

I made a lot of changes! I used wild dry berries mix along with candied dry cherries, and cut fresh cranberries in half as another person suggested. I put them into a ziplock bag, and added a bit of brandy, and allowed it to saturate about a week. I also added some finely chopped pecans and then made the rest according to the recipe. I do not have any issue with the baking soda as someone said they did, and molasses is a traditional sweetener of Christmas cookies, so that was just fine tasting too. The time was fine, and what I had was a 7 cup mold from Williams Sonoma which is non-stick, and I used butter to coat it before putting the batter inside. At first it did not want to tip out of the mold when done, so I just did like a cake and gently used a butter knife slowly around it to loosen. Then it plopped right out! It did not break either, nor crumble. I do have a steamer insert for a pan, but with such a tall mold no way a lid would fit! So, I improvised. I happened to have another pan, not even the same brand, and it just happened that it fit right on top and the handle helped hold it on. Luck of the Irish. Since steam rises, it went up, and then dripped bits of condensation onto the stove out of the bigger upper pan. Another site suggested to ensure the water level is about 1/2 the way up your mold, to be sure it cooks.

I made a lot of changes! I used wild dry berries mix along with candied dry cherries, and cut fresh cranberries in half as another person suggested. I put them into a ziplock bag, and added a bit of brandy, and allowed it to saturate about a week. I also added some finely chopped pecans and then made the rest according to the recipe. I do not have any issue with the baking soda as someone said they did, and molasses is a traditional sweetener of Christmas cookies, so that was just fine tasting too. The time was fine, and what I had was a 7 cup mold from Williams Sonoma which is non-stick, and I used butter to coat it before putting the batter inside. At first it did not want to tip out of the mold when done, so I just did like a cake and gently used a butter knife slowly around it to loosen. Then it plopped right out! It did not break either, nor crumble. I do have a steamer insert for a pan, but with such a tall mold no way a lid would fit! So, I improvised. I happened to have another pan, not even the same brand, and it just happened that it fit right on top and the handle helped hold it on. Luck of the Irish. Since steam rises, it went up, and then dripped bits of condensation onto the stove out of the bigger upper pan. Another site suggested to ensure the water level is about 1/2 the way up your mold, to be sure it cooks.

I made a lot of changes! I used wild dry berries mix along with candied dry cherries, and cut fresh cranberries in half as another person suggested. I put them into a ziplock bag, and added a bit of brandy, and allowed it to saturate about a week. I also added some finely chopped pecans and then made the rest according to the recipe. I do not have any issue with the baking soda as someone said they did, and molasses is a traditional sweetener of Christmas cookies, so that was just fine tasting too. The time was fine, and what I had was a 7 cup mold from Williams Sonoma which is non-stick, and I used butter to coat it before putting the batter inside. At first it did not want to tip out of the mold when done, so I just did like a cake and gently used a butter knife slowly around it to loosen. Then it plopped right out! It did not break either, nor crumble. I do have a steamer insert for a pan, but with such a tall mold no way a lid would fit! So, I improvised. I happened to have another pan, not even the same brand, and it just happened that it fit right on top and the handle helped hold it on. Luck of the Irish. Since steam rises, it went up, and then dripped bits of condensation onto the stove out of the bigger upper pan. Another site suggested to ensure the water level is about 1/2 the way up your mold, to be sure it cooks.

I made a lot of changes! I used wild dry berries mix along with candied dry cherries, and cut fresh cranberries in half as another person suggested. I put them into a ziplock bag, and added a bit of brandy, and allowed it to saturate about a week. I also added some finely chopped pecans and then made the rest according to the recipe. I do not have any issue with the baking soda as someone said they did, and molasses is a traditional sweetener of Christmas cookies, so that was just fine tasting too. The time was fine, and what I had was a 7 cup mold from Williams Sonoma which is non-stick, and I used butter to coat it before putting the batter inside. At first it did not want to tip out of the mold when done, so I just did like a cake and gently used a butter knife slowly around it to loosen. Then it plopped right out! It did not break either, nor crumble. I do have a steamer insert for a pan, but with such a tall mold no way a lid would fit! So, I improvised. I happened to have another pan, not even the same brand, and it just happened that it fit right on top and the handle helped hold it on. Luck of the Irish. Since steam rises, it went up, and then dripped bits of condensation onto the stove out of the bigger upper pan. Another site suggested to ensure the water level is about 1/2 the way up your mold, to be sure it cooks.