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Dessert

Cranberry Pudding

A dessert made by boiling cranberries in a thicker-than-pudding batter, served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Pudding

Ingredients

Directions

  1. Stir 1 pint of cranberries into a batter that is thicker than pudding batter.

  2. Boil the mixture until cooked through.

  3. Serve with sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cranberries
Add tart flavor and juice that moistens the batter as it cooks.
Batter
Forms the body of the pudding and sets as it cooks.

The step that matters

Boil the mixture until cooked through. A thick batter must be heated all the way through to set. Underdone batter stays doggy and gummy in the centre, and the cranberries' juice can make it soggy if it has not set properly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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