Nanny's Steamed Cranberry Pudding
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
47
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Baking Soda1 cup
White Sugar1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 cup
Milk1
Egg1 cup
Butter2 cups
Cranberry1 cup
Brown Sugar (packed)1 cup
Heavy Cream1 tsp
Vanilla ExtractDirections:
1
In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg
2
Stir in the milk, egg, and butter until well blended
3
Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter
4
Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil
5
Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water
6
Place the lid on the outer pot, and cover with aluminum foil
7
Turn the heat to medium-high, and steam for 2 hours
8
Add more water if necessary after the first hour
9
For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat
10
Cook and stir occasionally until the mixture comes to a full boil
11
Boil for 1 minute, then remove from heat and stir in the vanilla
12
Refrigerate until chilled, then beat with an electric mixer until smooth
13
Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream