Nanny’s Steamed Cranberry Pudding

Total Time:

2 hrs 20 mins

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1. In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.

2. Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.

3. For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.

4. Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.

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Nutrition Facts (per serving)

545Calories22g Fat84g Carbs6g Protein

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Nutrition FactsServings Per Recipe8Calories545% Daily Value *Total Fat22g28%Saturated Fat13g67%Cholesterol84mg28%Sodium292mg13%Total Carbohydrate84g30%Dietary Fiber2g9%Total Sugars54gProtein6gVitamin C4mg19%Calcium76mg6%Iron2mg11%Potassium153mg3%

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