Growing up I didn’t appreciate this amazing delicacy, but I definitely do now! My Finnish grandmother used to make this every year and my mom took up the tradition once my dad’s mom wasn’t able to make it any more. My dad grew up in an area where a lot of cranberries were grown, so it’s no wonder they would work their way into a holiday meal.
I did get a little curious about where the dish originated from after eating it this year. As far as I can tell, the tradition of steamed pudding seems to be a largely English affair and cranberries are found all over the world. I’ve gotten interested in food history lately, think I’m going to keep poking around about this one. Where ever the tradition came from, I’m grateful for it; here’s my grandma’s recipe, enjoy!
Grandma Vi’s Cranberry Pudding
- 2 cups of cranberries
- 1 1/4 cup flour
- 1/2 cup molasses
- 2 T. shortening (I’m sure you can substitute butter or coconut oil)
- 2 tsp baking soda
- 1/3 c. boiling water
- 1 cube butter (I’ll edit this once I find out what the definition of a “cube” is)
- 1 c. half and half
- 1/3 cup sugar
- 1 tsp vanilla
- Cut cranberries in half and wash in a strainer until most of the seeds have washed out. (Cranberries can be prepared and frozen until ready to use them but thaw before using.)
- mix flour and cranberries
- combine molasses, shortening (heat slightly to soften), and baking soda
- add boiling water and mix
- stir together cranberry and flour mixture
- Cook in the top of a double boiler for 2-2 1/2 hours.
- combine all ingredients, except vanilla
- Bring to a boil, add vanilla
To serve, dish out a portion of the pudding and top with the butter sauce. Serve the extra sauce on the side, you’ll be glad you did!