Mom's Cranberry Pudding

Last night I had a craving and even though it was getting late, and I knew it wouldn't be ready until almost midnight, I had to make this!

Mom may well have made this more often, but in my memory it's always just once or twice a year. After Christmas, and if I recall ALWAYS on the first night she made the turkey soup.

She would double the sauce recipe because that's the best part. I recall that Kurt and I would argue over who got to scrape out the pan with a spoon.

This is Mom's recipe exactly as I wrote it out a few years ago. See notes after the recipe.

Cranberry Pudding

PUDDING:

1/2 cup molasses
1/2 cup hot water
1 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup fresh cranberries, rinsed and sorted

SAUCE:

1 cup sugar
1/2 cup butter
1/2 cup cream
1/2 tsp vanilla

Combine pudding ingredients and mix well. Pour into a greased metal bowl or mold, covered, in a large pot of water with a ball of foil crumpled under the mold. Keep the water on a simmer and KEEP THE POT COVERED!

Sauce: Mix ingredients. Boil and stir for 5 minutes. Serve over warm or cold pudding. Keep in refrigerator and warm it up to serve later as it will get very thick.


NOTES: One hour is never enough. I looked online and most recipes say 1.5 hours and one recipe said THREE hours! I did an extra 20 min last night and I think 1/5 hours would be perfect.

I use a metal bowl and cover it with foil. I think Mom put wax paper under the foil and then closed the foil on top. That should keep any steam from getting inside.