English Pudding With Cranberries and Walnuts (Rice Cooker Recipe

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English Pudding With Cranberries and Walnuts (Rice Cooker Recipe
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  1. Set up your rice cooker for steaming by placing a small trivet or wire cooking rack in the bottom of the rice bowl. Fill the bowl 1/4 to 1/3 full of hot water and then close the cover and set for the regular cycle. If the water boils before you are ready to steam your pudding, turn the switch to keep warm and then when you are ready switch back to cooking.
  2. Grease or coat the inside of a 1 1/2 quart round melon-shaped tin pudding mold with a clip-on lid with butter-flavored Pam spray.
  3. In a large bowl combine all the pudding ingredients in the order given with a rubber spatula to fold in ingredients until evenly moistened.
  4. Scrape batter into prepared mold, filling it 2/3 full, snap on the lid. Set mold on the trivet or rack in the bottom of the rice cooker, making sure it is covered and tipped. Close cover and reset the cooker for the regular cycle to bring back to a boil, if necessary. Steam for one hour, checking to make sure the water doesn't boil off. Check pudding for doneness - it will feel firm to the touch and it should be puffed, rising to fill mold and a cake tester (or use a toothpick) inserted in center will come out clean. Unplug machine.
  5. Using oven mitts transfer mold from the steamer to a wire rack and remove the lid. Let stand for a few minutes and then turn upside down to unmold pudding on a serving plate.
  6. Serve warm cut into wedges with custard sauce (recipe follows).
  7. To make the custard sauce:.
  8. In a medium saucepan over medium heat scald milk. Set aside.
  9. In a large bowl or food processor combine sugar and cornstarch.
  10. Whisk in the egg yolks and vanilla. Beat with a whisk or process until light colored and foamy. Whisking constantly or with the food processor running add the hot milk to the mixture. Pour custard sauce back into the saucepan.
  11. Cook over medium-low heat, stirring constantly with a whisk until thickened and smooth and the sauce coats a wooden spoon (5 minutes). DO NOT BOIL.
  12. Pour sauce into a serving bowl and let cool to room temperature.
  13. Refrigerate, covered, until serving time and then serve cold over the pudding with a little vanilla around each pudding wedge.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 408.59 Kcal (1711 kJ)
Calories from fat 94.52 Kcal
% Daily Value*
Total Fat 10.5g 16%
Cholesterol 82.82mg 28%
Sodium 871.14mg 36%
Potassium 460.04mg 10%
Total Carbs 71.19g 24%
Sugars 43.06g 172%
Dietary Fiber 2.96g 12%
Protein 8.67g 17%
Vitamin C 26.8mg 45%
Iron 2.9mg 16%
Calcium 185.2mg 19%
Amount Per 100 g
Calories 199.91 Kcal (837 kJ)
Calories from fat 46.24 Kcal
% Daily Value*
Total Fat 5.14g 16%
Cholesterol 40.52mg 28%
Sodium 426.21mg 36%
Potassium 225.07mg 10%
Total Carbs 34.83g 24%
Sugars 21.07g 172%
Dietary Fiber 1.45g 12%
Protein 4.24g 17%
Vitamin C 13.1mg 45%
Iron 1.4mg 16%
Calcium 90.6mg 19%

* 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

  • 8.5
  • 11

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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