Cranberry Pudding with Butter Sauce

This steamed cranberry pudding is a New England holiday tradition that predates modern baking. Fresh cranberries, halved so they release their tart juices throughout the batter, get folded into a dark, molasses-rich dough and steamed in a covered mold for ninety minutes. The warm vanilla butter sauce poured over each slice is what pushes it from good to unforgettable.

Molasses gives the pudding its deep, almost gingerbread-like flavor and a sticky, moist crumb that stays tender for days. The tartness of fresh cranberries cuts right through that sweetness, creating a balance you won’t get from any other fruit. Each bite has bursts of ruby-red berry against the dark, spiced cake.

The butter sauce is simple but rich: butter, sugar, cream, and vanilla warmed together over low heat until smooth and slightly thick. Don’t let it boil or it will separate. Poured warm over a slice of pudding, it soaks into the surface and pools on the plate.

Chef Tips

• Cut the cranberries in half so they distribute evenly and release juice during steaming. Whole cranberries can stay sour and hard inside.
• Cover the mold loosely with foil, not tightly. A tight seal traps too much steam and can make the top soggy.
• The pudding is done when it’s springy to the touch and a toothpick comes out clean. Don’t rush the 90-minute steam.
• Make the butter sauce while the pudding steams so both are warm at serving time.

Variations

• Add a teaspoon of cinnamon or ginger to the batter for a spiced version.
• Use fresh or frozen blueberries in place of cranberries for a milder, sweeter pudding.
• Spike the butter sauce with a tablespoon of brandy or rum for a boozy holiday finish.