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Cranberry Pudding

Judith Renderman of Lomira, Wisconsin, placed third in our February 2009 “Berry Special Cranberry Treats” contest with this family recipe for Cranberry Pudding (pictured at right). “This recipe came from my grandmother’s stepmother over 100 years ago. Neither the pudding nor the sauce is good alone, but together it is an elegant dessert. It is a family tradition that we serve this dessert at Thanksgiving, Christmas and for birthdays,” Judith wrote.


  • 2 tablespoons sugar
  • 1/2 cup dark Karo Syrup
  • 1/2 cup hot water
  • 2 teaspoons baking soda
  • 1-1/2 cups flour
  • Dash of salt
  • 1 cup fresh or frozen cranberries, finely chopped


  • 1 cup butter
  • 1/2 cup evaporated milk or sweet cream
  • 1 teaspoon flour
  • 1 cup sugar

This Cranberry Pudding recipe can be made using either a double boiler on top of the stove or baked in a cake pan with a pan of water in the oven.

In a large mixing bowl, mix the sugar and Karo Syrup with the hot water. Add the soda. Add the flour and mix thoroughly. Fold in the chopped cranberries. Fill the bottom pan of the double boiler with about 1 inch of water (checking occasionally during cooking to see if more water should be added). Pour the pudding mixture into the top of the double boiler and cook over medium heat for 35 to 40 minutes or until toothpick comes out fairly clean.

If making in the oven, pour into an 8-inch cake pan (round or square) set inside a 9×13-inch pan partially filled with water and bake at 350 degrees F. for 35 to 40 minutes.

In a heavy saucepan, melt the butter and add the evaporated milk. Mix the flour and sugar together and add to the butter and milk mixture. Let mixture come to a boil over medium high heat, stirring constantly for 2 minutes or until sauce is a clear yellow. Serve warm over warm pudding.

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