Steamed Cranberry Pudding with Orange Marmalade Sauce

BECKY LUIGART-STAYNER

Steamed pudding is a traditional holiday treat, but you have to make it with a pudding steamer. To order one, call Sweet Celebrations Inc. at 800/328-6722.

Yield: 10 servings (serving size: 1 slice pudding and 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 21%
  • Fat: 6.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 5.6g
  • Carbohydrate: 47.4g
  • Fiber: 1.3g
  • Cholesterol: 46mg
  • Iron: 1.6mg
  • Sodium: 210mg
  • Calcium: 134mg

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/3 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 2 tablespoons stick margarine or butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup 1% low-fat milk
  • 1 1/2 cups coarsely chopped fresh cranberries
  • 1/2 cup golden raisins
  • 3 tablespoons chopped pecans
  • Cooking spray
  • Orange Marmalade Sauce

Preparation

  1. Lightly spoon flour into dry measur-ing cups, and level with a knife. Combine flour and next 6 ingredients (flour through cloves) in a small bowl.
  2. Beat sugars, margarine, vanilla, and egg in a large bowl at medium speed of a mixer until well-blended (about 2 minutes). Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in cranberries, raisins, and pecans.
  3. Spoon batter into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with lid or foil coated with cooking spray; secure the foil with a rubber band. Place mold on a shallow rack in a stockpot; add enough hot water to come halfway up sides of mold. Cover and steam over medium-low heat for 2 1/2 hours or until a wooden pick inserted in center of the pudding comes out almost clean, adding additional water as needed. Cool on a wire rack for 10 minutes. Invert mold onto a platter, and slice pudding. Serve pudding warm with Orange Marmalade Sauce.
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