Moist, old-fashioned, and bursting with tart cranberries – this Classic Steamed Cranberry Pudding is a cozy, festive dessert that's perfect for holiday gatherings or any time you're craving something nostalgic and comforting. Served with a rich butter-orange sauce, it's pure bliss.
There's something magical about a steamed pudding. It's a dessert that feels like a warm hug – dense, moist, and full of flavour, with a texture that's uniquely tender and satisfying. This Classic Steamed Cranberry Pudding is exactly that. Packed with tart, juicy cranberries that burst with every bite, warmly spiced with cinnamon and nutmeg, and finished with a lush butter-orange sauce that seeps into every crevice. The cranberries develop tiny holes as they steam, creating perfect little pockets to hold extra sauce. [reference:2]
This is the easiest steamed pudding you'll ever make.[reference:3] It comes together in one bowl with simple pantry ingredients, then steams gently on the stovetop for an hour and a half. The result is a show-stopping dessert that will impress your guests and fill your kitchen with the warm, festive aroma of cranberries and spice. Serve it with a generous drizzle of butter-orange sauce, a dollop of whipped cream, or a scoop of vanilla ice cream – it's pure comfort on a plate.
🍒 Ingredients
For the pudding
- 2 cups fresh or frozen cranberries[reference:4]
- 1⅓ cups all-purpose flour[reference:5]
- ½ tsp baking powder[reference:6]
- 1 large egg[reference:7]
- ¼ cup mild molasses[reference:8]
- ¼ cup golden syrup or honey[reference:9]
- 1 tsp vanilla extract[reference:10]
- 2 tsp baking soda[reference:11]
- ⅓ cup hot water[reference:12]
For the butter-orange sauce (optional but recommended)
- ⅔ cup granulated sugar[reference:13]
- ⅔ cup heavy cream[reference:14]
- 8 tbsp unsalted butter, cut into chunks[reference:15]
- 2 tbsp light corn syrup[reference:16]
- ¼ tsp finely grated orange zest[reference:17]
- 1 tsp vanilla extract[reference:18]
👩🍳 Step‑by‑Step Instructions
Step 1: Prepare the pudding
- Grease an 8-cup pudding bowl or heatproof mould with butter. If using a bowl without a lid, cover it with a double layer of greased foil tied down with string.[reference:19]
- In a medium bowl, stir together the cranberries, flour, and baking powder until the cranberries are well coated.[reference:20]
- In a separate mixing bowl, beat the egg until frothy. Beat in the molasses, golden syrup, and vanilla.[reference:21]
- In a small cup, dissolve the baking soda in the hot water. Add the soda mixture to the egg mixture and stir.[reference:22]
- Add the cranberry mixture to the wet ingredients and fold until just combined. The batter will be thick.
- Turn the batter into the prepared pudding bowl and cover with the fitted lid or greased foil.[reference:23]
Step 2: Steam the pudding
- Place a wire rack or a small heatproof bowl upside down in a large, deep pot. Pour in boiling water until it reaches halfway up the sides of the pudding bowl.[reference:24][reference:25]
- Set the prepared pudding bowl on the rack in the pot. Cover the pot with a lid.[reference:26]
- Bring the water to a gentle simmer over medium-high heat, then reduce the heat to low so the water simmers very gently.[reference:27]
- Steam for 1½ hours, checking the pot occasionally and replenishing with boiling water if needed.[reference:28][reference:29]
- The pudding is done when a wooden skewer inserted into the thickest part comes out clean.[reference:30]
Step 3: Unmould and serve
- Remove the pudding from the pot and let it stand for 30 minutes before turning out.[reference:31]
- Run a thin knife around the edges to loosen, then carefully invert the pudding onto a serving plate. If it doesn't release immediately, give the bowl a gentle shake.[reference:32]
- The pudding can be served immediately, or wrapped well and refrigerated for up to 2 weeks or frozen for up to 2 months. Reheat before serving.[reference:33]
Step 4: Make the butter-orange sauce (optional)
- In a heavy 2-quart saucepan, stir together the sugar, cream, butter, corn syrup, and orange zest until thoroughly combined.[reference:34]
- Cook over medium heat, stirring, until the sugar completely dissolves and the butter melts.[reference:35]
- Bring the sauce to a gentle boil and cook, stirring occasionally, for 2 minutes. Remove from heat and stir in the vanilla.[reference:36]
- Serve the sauce warm, spooned over each slice of pudding. Pass the remaining sauce on the side.[reference:37]
💡 Pro tip: For the perfect steamed pudding, make sure the water in the pot is gently simmering, not boiling vigorously. A gentle steam ensures even cooking and a moist, tender crumb. And don't peek! Opening the lid lets out steam and can affect the texture.
❓ Tips & Variations
- What if I don't have a pudding bowl? You can use a small single-piece tube pan, an angel food cake pan, or a similar ring mold. You can also use a clean 1-pound coffee can – just make sure it's heatproof and well-greased.[reference:38][reference:39]
- Make it ahead: This pudding is a perfect make-ahead dessert. It keeps well in the fridge for up to 2 weeks or frozen for up to 2 months. Reheat in a 250°F oven until slightly warm before serving.[reference:40][reference:41]
- Flavour twists: Add ½ cup of chopped walnuts or pecans to the batter for extra texture. Replace the orange zest in the sauce with lemon zest for a brighter flavour. Add ½ teaspoon of ground cloves with the cinnamon and nutmeg for a more traditional Christmas pudding spice profile.[reference:42]
- No golden syrup? Substitute with honey or light corn syrup. The flavour will be slightly different but still delicious.[reference:43]
- Storage: Keep the pudding covered in the refrigerator for up to 2 weeks. Reheat before serving. The sauce can be stored separately in the fridge and reheated gently.[reference:44][reference:45]
- Yield: Serves 8 to 12.[reference:46]
Moist, tender, and bursting with tart cranberries – the perfect old-fashioned dessert for any cozy gathering.
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