Steamed Cranberry Pudding

Wednesday, September 4, 2013 - 19:00

From the Boston Cooking School Cook Book, 1919.


½ cup butter

1 cup sugar

3 eggs

3 ½ cups flour

1 ¼ tablespoon baking powder

½ cup milk

1 ½ 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, turn into buttered mould, cover, and steam three hours. Serve with thin cream, sweetened and flavored with nutmeg.

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