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Cranberry-Cherry Steamed Pudding

Cranberry-Cherry Steamed Pudding
cranberry cherry steamed pudding jpg

Cranberry-Cherry Steamed Pudding
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“A festive steamed pudding that is always the perfect ending to a holiday meal. This is my own version of Martha Stewart’s Cranberry Steamed Pudding, with a few ingredient changes that I prefer.”

Ready In:
2hrs 40mins



  • 3

    cups cranberries (either fresh or frozen)
  • 34

    cup sugar
  • 14

    cup orange juice
  • 18

    teaspoon ground cinnamon
  • 8

    tablespoons unsalted butter, room temperature
  • 1

    cup brown sugar, firmly packed
  • 2

    large eggs
  • 1 12

    teaspoons pure vanilla extract
  • 1 12

    cups all-purpose flour
  • 1 12

    teaspoons baking powder
  • 14

    teaspoon salt
  • 1

    cup milk
  • 13

    cup dried cranberries
  • 13

    cup dried cherries
  • 13

    cup chopped pecans


  • Butter a 7 1/2 cup steamed pudding mold and set aside. In a medium saucepan combine the cranberries, sugar, orange juice and cinnamon. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 minutes, or until cranberries break down and mixture thickens. Remove from heat and cool completely.
  • Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. Reserve remaining cooked cranberry mixture for batter. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water. Set over high heat, and bring to a boil. Reduce heat to low, and keep at a simmer until pudding is ready to cook.
  • In a large bowl beat together the butter and brown sugar with an electric mixer until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat well. Add the remaining cooked cranberry mixture and beat well. Stir together the flour, baking powder and salt. Alternate adding the flour mixture and the milk to the batter, beating well after each addition. By hand stir in the dried cranberries, dried cherries and pecans.
  • Place a folded towel in the bottom of the water bath pot. Pour batter into prepared pudding mold to within a 1/2 inch of the top. Put cover on mold or if there is no cover, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band. Carefully place mold in water bath on towel. Water should come about half way up the sides of the mold. Cover the water bath and keep water at a simmer for 2 hours 20 minutes or until a cake tester inserted into pudding comes out clean. Watch water levels and add more hot water to water bath as needed to keep water level half way up the sides of the mold.
  • Remove mold from water and cool on a wire rack. Run a knife around edge of pudding in mold to loosen. Invert onto a platter and serve warm. Alternately, pudding may be unmolded, covered with plastic and chilled overnight. Serve cold or reheat cut slices lightly in microwave before serving.

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