Cranberry-Cherry Steamed Pudding Recipe

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Cranberry-Cherry Steamed Pudding
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  1. Butter a 7 1/2 cup steamed pudding mold and set aside. In a medium saucepan combine the cranberries, sugar, orange juice and cinnamon. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 minutes, or until cranberries break down and mixture thickens. Remove from heat and cool completely.
  2. Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. Reserve remaining cooked cranberry mixture for batter. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water. Set over high heat, and bring to a boil. Reduce heat to low, and keep at a simmer until pudding is ready to cook.
  3. In a large bowl beat together the butter and brown sugar with an electric mixer until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat well. Add the remaining cooked cranberry mixture and beat well. Stir together the flour, baking powder and salt. Alternate adding the flour mixture and the milk to the batter, beating well after each addition. By hand stir in the dried cranberries, dried cherries and pecans.
  4. Place a folded towel in the bottom of the water bath pot. Pour batter into prepared pudding mold to within a 1/2 inch of the top. Put cover on mold or if there is no cover, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band. Carefully place mold in water bath on towel. Water should come about half way up the sides of the mold. Cover the water bath and keep water at a simmer for 2 hours 20 minutes or until a cake tester inserted into pudding comes out clean. Watch water levels and add more hot water to water bath as needed to keep water level half way up the sides of the mold.
  5. Remove mold from water and cool on a wire rack. Run a knife around edge of pudding in mold to loosen. Invert onto a platter and serve warm. Alternately, pudding may be unmolded, covered with plastic and chilled overnight. Serve cold or reheat cut slices lightly in microwave before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 634.44 Kcal (2656 kJ)
Calories from fat 243.11 Kcal
% Daily Value*
Total Fat 27.01g 42%
Cholesterol 103.52mg 35%
Sodium 153.65mg 6%
Potassium 442.37mg 9%
Total Carbs 93.71g 31%
Sugars 61.23g 245%
Dietary Fiber 5.47g 22%
Protein 8.19g 16%
Vitamin C 13mg 22%
Vitamin A 0.2mg 6%
Iron 1.6mg 9%
Calcium 170.3mg 17%
Amount Per 100 g
Calories 249.05 Kcal (1043 kJ)
Calories from fat 95.43 Kcal
% Daily Value*
Total Fat 10.6g 42%
Cholesterol 40.64mg 35%
Sodium 60.32mg 6%
Potassium 173.65mg 9%
Total Carbs 36.79g 31%
Sugars 24.03g 245%
Dietary Fiber 2.15g 22%
Protein 3.21g 16%
Vitamin C 5.1mg 22%
Vitamin A 0.1mg 6%
Iron 0.6mg 9%
Calcium 66.9mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.1
  • 17

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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