2 hrs 20 mins
Delicious Traditional Holiday Fare in a festive presentation.
My Private Note
Units: US | Metric
- 12 ounces fresh cranberries or 12 ounces frozen cranberries
- 3/4 cup sugar
- 1/4 cup kirsch
- 2 tablespoons kirsch
- 1 cinnamon stick
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 8 tablespoons unsalted butter, room temperature
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1 cup dried cranberries
- 1 cup heavy cream, chilled
- 1 tablespoon confectioners' sugar, sifted
- 1Steam your pudding in a deep pot with a tight-fitting lid, so that the steam has room to circulate.
- 2Keep a kettle of hot water on hand to refill the pot if necessary.
- 3Do not allow the pudding to cool much longer than fifteen minutes, or you may have trouble removing it from the mold.
- 4Generously butter a 7 1/2-cup steam-pudding mold, and set aside.
- 5In a large saucepan, combine cranberries, sugar, 1/4 cup kirsch, and cinnamon stick.
- 6Set over medium-high heat, and bring to a boil.
- 7Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens.
- 8Remove from heat, discard cinnamon stick, and cool.
- 9Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside.
- 10Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water.
- 11Set over high heat, and bring to a boil.
- 12Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.
- 13In a medium bowl, sift together flour, baking powder, and salt.
- 14In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy, about four minutes.
- 15Add eggs one at a time, then vanilla, mixing until completely blended.
- 16In 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.
- 17Add dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended.
- 18Pour 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).
- 19Submerge a folded dish towel or a round sack onto the bottom of the large water-bath pot.
- 20Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold.
- 21Cover 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.
- 22Remove pudding mold from the water bath and cool 15 minutes on a wire rack.
- 23Meanwhile, pour cream into the bowl of an electric mixer fitted with the whisk attachment.
- 24Add the remaining 2 tablespoons kirsch and sifted confectioners sugar.
- 25Whip on high speed until stiff peaks form, about 45 seconds to 1 minute.
- 26Unmold pudding onto a serving platter.
- 27Serve with kirsch-flavored whipped cream.
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Nutritional Facts for Martha Stewart's Cranberry Steamed Pudding
Serving Size: 1 (175 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 536.1
- Calories from Fat 226
- Total Fat 25.1 g
- Saturated Fat 15.2 g
- Cholesterol 128.4 mg
- Sodium 145.1 mg
- Total Carbohydrate 74.0 g
- Dietary Fiber 3.2 g
- Sugars 48.7 g
- Protein 5.9 g
The following items or measurements are not included: