Steamed Cranberry Pudding

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ cup butter.
  • 1 cup sugar.
  • 3 eggs.
  • cups flour.
  • tablespoons baking powder.
  • ½ cup milk.
  • cups cranberries.


    Cream the butter, add sugar gradually, and eggs well beaten. Mix and sift flour and baking powder and add alternately with milk to first mixture, stir in berries previously washed, turn into buttered mould, cover, and steam three hours. Serve with thin cream, sweetened and flavored with nutmeg.