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  • crystaljohnson

Cranberry Pudding Cakes

Updated: Nov 19, 2023

These are actually called Steamed Puddings, but since I am American and I'm not sure how many of you are addicted to The Great British Bake Off as I am, I didn't want you to think I was giving you an American "pudding" recipe. This recipe comes from Nancy Birtwhistle, one of the Bake Off winners who I wound up following on Instagram before finding out she won Bake Off one season.

I made these for Thanksgiving last year and they were soooo tasty!

The goal was no leftovers...and this served the purpose. It makes 6 single cakes/puddings and uses part of the cranberry sauce you might be serving alongside your main meal.

Check out Nancy's video if you prefer live instructions.

Sauce Ingredients

1 bag (about 3 cups) / 300g fresh cranberries

Zest and juice of 1 orange

1/2 c / 120g caster sugar

2 Tbsp Cointreau or orange juice

Pudding Cake Ingredients

Six 150ml pudding tins or ramekin dishes brushed with lining paste (which I love) or another non-stick method

6-12 Tbsp Left over cranberry sauce

1/2 c / 125g Soft butter or margarine

5/8 c / 125g sugar

2 eggs

1 c / 125g Self Raising Flour

Zest and juice of 1 orange

Instructions for Cranberry Sauce

  1. Choose a small ovenproof casserole dish with a well fitting lid.

  2. Tip in the cranberries, orange zests, Cointreau (or just orange juice if you don’t want to use alcohol).

  3. Top with the sugar, stir, then pop the lid on and cook at 392 degrees Fahrenheit /200 degrees Celsius (350F/180C degrees fan assisted) for 30 mins. Take from the oven, remove the lid, mash gently with a fork, cool and transfer to a serving bowl. If it’s not sweet enough for you add a little more sugar.

Instructions for the Puddings

  1. Spoon 1-2 Tbsp of cold cranberry sauce into the base of the prepared tins or ramekin dishes.

  2. In a medium sized mixing bowl place all the ingredients – butter, sugar, eggs, flour plus orange zest and juice. Mix together with a hand held whisk until you have a thick batter.

  3. Divide between the six pudding dishes – I find an ice-cream scoop really useful to ensure an even measure in each one.

  4. Pop the tins into the base of a large casserole then pour in boiling water (avoid your puddings) so that it comes about 1/3rd of the way up the tin or ramekin. No need to cover the puddings. Put the lid on the casserole pan.

  5. Pop into the preheated oven and cook for 30 minutes.

  6. Turn out of the tins and serve with custard or vanilla ice cream.

These puddings can be frozen in their tins uncooked then oven steamed from frozen. Instead of 25 minutes – cook for 30 minutes.


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