Martha Stewart's Cranberry Steamed Pudding Recipe

Posted by
Rate It!
Martha Stewart's Cranberry Steamed Pudding
Add your photo!



  1. Steam your pudding in a deep pot with a tight-fitting lid, so that the steam has room to circulate.
  2. Keep a kettle of hot water on hand to refill the pot if necessary.
  3. Do not allow the pudding to cool much longer than fifteen minutes, or you may have trouble removing it from the mold.
  4. Generously butter a 7 1/2-cup steam-pudding mold, and set aside.
  5. In a large saucepan, combine cranberries, sugar, 1/4 cup kirsch, and cinnamon stick.
  6. Set over medium-high heat, and bring to a boil.
  7. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens.
  8. Remove from heat, discard cinnamon stick, and cool.
  9. Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside.
  10. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water.
  11. Set over high heat, and bring to a boil.
  12. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.
  13. In a medium bowl, sift together flour, baking powder, and salt.
  14. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy, about four minutes.
  15. Add eggs one at a time, then vanilla, mixing until completely blended.
  16. In three additions, alternate adding the dry ingredients and milk to the egg mixture, beginning and ending with the dry ingredients and blending well after each addition.
  17. Add dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended.
  18. Pour batter into pudding mold to within 1/2 an inch of the top, and cover mold tightly with its lid (if the mold doesn't have a lid, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band).
  19. Submerge a folded dish towel or a round sack onto the bottom of the large water-bath pot.
  20. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold.
  21. Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes, or until pudding has set and a knife inserted into the center comes out clean.
  22. Remove pudding mold from the water bath and cool 15 minutes on a wire rack.
  23. Meanwhile, pour cream into the bowl of an electric mixer fitted with the whisk attachment.
  24. Add the remaining 2 tablespoons kirsch and sifted confectioners’ sugar.
  25. Whip on high speed until stiff peaks form, about 45 seconds to 1 minute.
  26. Unmold pudding onto a serving platter.
  27. Serve with kirsch-flavored whipped cream.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 400.74 Kcal (1678 kJ)
Calories from fat 136.64 Kcal
% Daily Value*
Total Fat 15.18g 23%
Cholesterol 78.55mg 26%
Sodium 53.07mg 2%
Potassium 222.8mg 5%
Total Carbs 63.68g 21%
Sugars 43.25g 173%
Dietary Fiber 3.01g 12%
Protein 4.57g 9%
Vitamin C 4.5mg 8%
Vitamin A 0.1mg 4%
Iron 0.8mg 4%
Calcium 103.6mg 10%
Amount Per 100 g
Calories 242.32 Kcal (1015 kJ)
Calories from fat 82.62 Kcal
% Daily Value*
Total Fat 9.18g 23%
Cholesterol 47.5mg 26%
Sodium 32.09mg 2%
Potassium 134.72mg 5%
Total Carbs 38.51g 21%
Sugars 26.15g 173%
Dietary Fiber 1.82g 12%
Protein 2.76g 9%
Vitamin C 2.7mg 8%
Vitamin A 0.1mg 4%
Iron 0.5mg 4%
Calcium 62.7mg 10%

* 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
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 8.7
  • 11

Good Points

  • saturated fat free,
  • very low sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top