Cranberry steamed pudding

    2 hours

    This is a great Christmas pudding. I've made it for years and have passed it on to friends and family.

    31 people made this

    Serves: 11 

    • 200g cranberries
    • 200g plain flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon bicarbonate of soda
    • 80ml boiling water
    • 120ml treacle
    • 200g caster sugar
    • 125g butter, softened
    • 125ml whipping cream
    • 1 teaspoon vanilla extract

    Prep:20min  ›  Cook:1hr  ›  Extra time:40min  ›  Ready in:2hr 

    1. Lightly grease a 2 litre pudding mould.
    2. Sift together the flour and salt; dredge cranberries in flour mixture.
    3. Dissolve bicarb into boiling water and add treacle. Stir and allow to foam.
    4. Add to the flour and cranberry mixture. Mix together until well blended. Spoon into a greased pudding mould; cover with a double layer of aluminium foil and fasten with elastic band or string.
    5. Place into a deep saucepan and fill with water up to about the half way mark on the pudding mould. Cover pan and place over high heat. Bring water to the boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert mould and push through.
    6. Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of pudding.

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    Reviews in English (26)


    Hi Jerri I was just wondering the treacle you use are you talking black treacle or are you referring to golden syrup? im also surprised there is no marge in the pudding itself will be trying this one soon  -  14 Dec 2013


    It isn't Christmas at our house without this cranberry pudding. We make it in the crock pot using the cake pan. Very easy and always a hit. My daughters now make it for their in-laws. When we are in Africa, cranberries aren't available so we us plums.  -  05 Jan 2002  (Review from Allrecipes US | Canada)


    I ship this frozen to all my relatives - they insist on it. It can thaw and be refrozen with no adverse affects. It is fat free before sauced! I steam and ship the pudding in fancy christmas tins! Perfect for gift giving  -  28 Nov 2003  (Review from Allrecipes US | Canada)