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Cranberry Pudding with Butter Sauce

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Submitted by zovana

YIELD

1 servings

PREP

30 min

COOK

0 min

READY

2 hrs

Ingredients

Cranberry pudding
2 473
CUPS ML CRANBERRIES
fresh
1 ⅓ 315
2 1E+1
TEASPOONS ML BAKING POWDER
1 1
EACH EACH EGGS
1 1
PINCH PINCH SALT *
½ 118
CUP ML MOLASSES
79
CUP ML WATER
hot
Butter sauce
½ 118
CUP ML BUTTER
1 237
CUP ML SUGAR
½ 118
CUP ML CREAM
1 1
DROP DROP VANILLA EXTRACT *

Directions

CRANBERRY PUDDING:

Cut cranberries in half.

Sift flour and baking powder together.

Stir in cranberries. Beat egg, salt, molasses, and hot water together and add the flour and cranberry mixture. Pour into an ungreased mold, cover with foil loosely, and steam for 1½ hours until pudding is springy to touch and a toothpick comes out clean. BUTTER SAUCE: In a saucepan melt butter, and add sugar, cream and vanilla. Cream together over low heat until smooth and somewhat thick. Do not boil.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1116g (39.4 oz)
Amount per Serving
Calories 3081 36% from fat
 % Daily Value *
Total Fat 122g 187%
Saturated Fat 74g 372%
Trans Fat 0g
Cholesterol 509mg 170%
Sodium 840mg 35%
Total Carbohydrate 162g 162%
Dietary Fiber 15g 59%
Sugars g
Protein 56g
Vitamin A 79% Vitamin C 50%
Calcium 73% Iron 97%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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