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Steamed Cranberry Pudding Recipe
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs), sifted|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Cranberries||2 Cup (32 tbs)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
Calories 497 Calories from Fat 193
% Daily Value*
Total Fat 22 g34.4%
Saturated Fat 9.2 g46%
Trans Fat 0 g
Cholesterol 87.7 mg
Sodium 273.8 mg11.4%
Total Carbohydrates 68 g22.8%
Dietary Fiber 4 g16%
Sugars 28.1 g
Protein 8 g16.6%
Vitamin A 9.7% Vitamin C 8.3%
Calcium 20.3% Iron 16.8%
*Based on a 2000 Calorie diet
1)In large mixing bowl, beat butter and sugar and add eggs, one at a time, beating well after each addition.
2)In another bowl, sift flour, salt and baking powder together.
3)Mix it with creamed mixture alternately with milk.
4)Add cranberries and pecans, stir.
5)Take a 6-cup greased mold and put the mixture into it.
6)Cover with foil and press foil tightly around edges. Secure with rubber band or string.
7)Place mold on rack in kettle and add enough water into kettle to come halfway up on mold.
8)Bring water to a boil and cover tightly. Decrease heat to simmer.
9)Steam for 1 hour and 30 minutes to 2 hours or until pudding is done.
10)Leave it for 10 minutes and unmold.
11)Serve the pudding with some hot sauce.