Steamed Cranberry Pudding

I developed this recipe while thinking of the flavors in the traditional fresh cranberry/orange/walnut relish served at Thanksgiving and Christmas. Cape Cod is filled with cranberry bogs and we should consider using one of our local fruits in different ways. Serve this dessert warm and flamed with a little liquor and topped with a hard sauce. It will be a sensation at any occasion.
By / Photography By John F. Carafoli | December 05, 2011


In a large mixing bowl combine breadcrumbs, flour, baking powder, walnuts, raisins, cranberries and orange zest. Mix in melted butter then stir in the remaining ingredients except whiskey, combining well.

Spoon the mixture into a buttered 4-cup baking mold with a cover, and place the mold in a larger pan with a rack on the bottom. Fill the large pan with 4 cups water, cover and bring to a boil over high heat, then turn down heat to simmer. Cook for 2 hours, replacing water as needed.

Remove mold from pan, uncover and pour whisky over top of pudding. Let rest until cool, unmold and wrap in cheesecloth soaked in whisky or rum. Then seal with plastic wrap and place in refrigerator until ready to use.

Before serving, put in a microwave for a few minutes or place in steamer to warm. Place on a serving plate, heat about ¼ cup more whiskey, pour over the top and ignite. Serve with a hard sauce.

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  • 1-½ cups dry breadcrumbs
  • 1/3 cup all-purpose flour
  • ¾ tablespoon baking powder
  • 1 cup chopped walnuts
  • 3/4 cup white raisins
  • 2-½ cups coarsely chopped cranberries
  • The zest of 1 orange
  • 2 tablespoons melted butter
  • 2 eggs, lightly beaten
  • 1 cup light brown sugar
  • Juice of 1 orange
  • ¼ cup whiskey
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