- 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
- 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.
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.