Aagot’s Christmas Cranberry Pudding

Heritage recipe provided by Chef Ross Hanson–Oak & Rye, Los Gatos, as part of Fall+Holiday 2017's Chefs Talk Turkey article. Recipe originally from his great grandmother, Christine Westivig Kjellesvig Aagot. 

By | October 26, 2017

Ingredients

For the pudding:
  • 1 egg, beaten
  • ¾ cup light molasses
  • ¾ cup sugar
  • 3 cups flour, sifted
  • 1 teaspoon baking soda
  • 2 cups fresh cranberries, cut in half
For the sauce:
  • 1 cup sugar
  • ½ cup butter, melted
  • 2 tablespoons flour

About this recipe

Aagot's Christmas Cranberry Pudding

 

Heritage recipe provided by Chef Ross Hanson–Oak & Rye, Los Gatos, as part of Fall+Holiday 2017's Chefs Talk Turkey article.

Preparation

Mix all ingredients and place in well-buttered mold, such as a Bundt cake mold. Place mold in large pot with lid and steam for 2 hours.

Combine and put in double boiler; steam for 1½ hours. 

Serve pudding on a platter with sauce on the side.

Ingredients

For the pudding:
  • 1 egg, beaten
  • ¾ cup light molasses
  • ¾ cup sugar
  • 3 cups flour, sifted
  • 1 teaspoon baking soda
  • 2 cups fresh cranberries, cut in half
For the sauce:
  • 1 cup sugar
  • ½ cup butter, melted
  • 2 tablespoons flour
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