Ingredients
8
8 servings
- •2 cups all-purpose flour
- •1 teaspoon baking soda
- •1 cup white sugar
- •1 teaspoon ground cinnamon
- •1 teaspoon ground nutmeg
- •1 cup milk
- •1 egg
- •2 tablespoons butter
- •2 cups cranberries
- •¼ cup all-purpose flour
- •½ cup white sugar
- •½ cup packed brown sugar
- •½ cup butter
- •½ cup heavy cream
- •1 teaspoon vanilla extract
Instructions
- 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.
- 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.
- 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.
- Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.
Nutritional Facts
Per 8 servings
- Calories: 545
- Carbohydrate: 84g
- Fat: 22g
- Fiber: 2g
- Protein: 6g
- Sugar: 54g
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