I’ve never had a homemade steamed pudding, I’ve never even been to England. I can’t tell you if this is particularly traditional or not, but I can tell you it is delicious. It’s a warmly spiced, soft cake studded with fresh cranberries and soaked in a bright whiskey and cider molasses hard sauce. It’s the absolute essence of comfort food, and I imagine if I’d had an English grandmother she would’ve made this every Christmas.
I used apple cider molasss from Marx Foods in case you can’t find it locally, or you could even try making your own. It has such unique flavor, it’s sweet, caramelized and slightly smoky. It lends a lovely tartness to the sweet whiskey sauce. Enjoy this dessert warm and within a day of making it.
cranberry gingerbread steamed pudding
Prep time
Cook time
Total time
Serves: 8-10 servings
Ingredients
- 2 c (240 g) all-purpose flour
- ½ tsp baking soda
- 1.5 tsp baking powder
- ½ tsp salt
- 3 tsp ground cinnamon
- ½ tsp ground cloves
- pinch fresh ground pepper
- 1c plus 2 tbsp (223 g) granulated sugar
- 9 tbsp butter, at room temperature
- 4 eggs, at room temperature
- zest of one orange
- ¼ c plus 2 tbsp unsulfured molasses
- 2 tbsp apple cider molasses
- 1 tbsp orange marmalade
- 1 tsp fresh, grated ginger
- 1 tsp vanilla extract
- ¾ c fresh cranberries, cut in half if large
Instructions
- Oil a 1 quart pudding mold and lid with olive oil, then butter generously. Dust with sugar, tap out the excess and set aside.
- Place a steamer basket in a large, covered pot that will accommodate the pudding mold, then bring enough water to boil to come halfway up the mold. Reduce to a simmer.
- Sift flour, baking powder, baking soda, salt, cinnamon, cloves and pepper and set aside.
- Beat butter, sugar and orange zest on high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating on low speed until combined. Add the molasses, apple cider molasses, orange marmalade, ginger and vanilla and mix until combined. Gradually add the flour mixture and mix just until combined. Stir in cranberries.
- Pour the batter into the mold and smooth with the back of a spoon. Place on the steamer basket and steam for 30 minutes undisturbed, then rotate the pot on the burner. Maintain a low simmer and cook for an additional hour, then check for doneness by inserting a toothpick into the center of the pudding. The toothpick should come out sticky but not wet. When the pudding is done, remove it from the pot and place it on a cooling rack and remove the lid. When the mold is cool to the touch, run a knife around the edges to loosen and invert directly on your serving plate. Generously soak with hard sauce and serve warm. Pudding can be made up to one day ahead. If you are not serving immediately, cover tightly with plastic wrap to store. Return to the pudding mold and steam for an additional 45 minutes to warm before serving.
whiskey and cider molasses hard sauce
Prep time
Cook time
Total time
Serves: 2 c
Ingredients
- ½ c heavy whipping cream
- 1 tbsp butter
- 1 c powdered sugar plus 2 tbsp (255 g)
- 3 tbsp whiskey
- 2 tbsp apple cider molasses
Instructions
- Place all ingredients in a large, heavy saucepan and heat over medium heat, stirring to combine. Store in an airtight container in the refrigerator for up to 3 days.
This looks great and so Xmassy! It is very English in style though also unusual in its ingredients – a great combo. Just the sort of winter food my mother would have made way back when….
This looks so amazing so I gave it a try today for Christmas (my first steamed pudding). Unfortunately I spent a ton of time to find a 1 quart mold and the pudding batter is pouring out of the top into my steaming pot. What did I do wrong?
Oh no!! I’m so sorry that happened, that must’ve been so disapointing. Is there any chance you used too much leavener?