Cranberry Pudding

This isn’t your grandma’s Jell-O pudding. This is the real deal Victorian-era cranberry pudding, steamed low and slow for hours until it turns dense and moist.

Chopped tart cranberries stud a batter made with suet (yes, real beef fat for authentic richness), fresh breadcrumbs, and dark brown sugar. The whole thing steams in a greased mold for two hours until it sets into a sliceable, spoonable dessert.

Serve it warm with hard sauce or whipped cream for a taste of Christmas past.

Pro Tips

• Use fresh suet from your butcher, finely chopped for best texture
• Grease your mold generously so it unmolds cleanly after steaming
• Keep the water at a steady simmer, not a rolling boil
• Check water level every 30 minutes and top off as needed