Jewelled Cranberry Puddings with Eggnog Custard Sauce

Jewelled Cranberry Puddings with Eggnog Custard Sauce 150 Image by: Jewelled Cranberry Puddings with Eggnog Custard Sauce 150 Author: Canadian Living

Small cranberry-topped steamed puddings accompanied by a creamy eggnog custard sauce are a stylish twist on classic plum pudding.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2003


  • 2 1/2 cups fresh or frozen cranberries
  • 1 cup granulated sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1 tablespoon grated orange rind
  • 1 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 pinch salt
  • 3 tablespoons milk
Eggnog Custard Sauce:
  • 2 cups 10% cream
  • 5 egg yolks
  • 3/4 cups granulated sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1 tablespoon rum (or 1 tsp/5 ml rum extract)
  • 1 tablespoon brandy (or 1 tsp/5 ml rum extract)
  • 2 teaspoons vanilla


Grease sides of eight 3/4-cup (175 mL) ramekins or custard cups; line bottoms with parchment paper. Chop cranberries coarsely; toss with 1/2 cup (125 mL) of the sugar. Divide 1 cup (250 mL) evenly among ramekins; set remainder aside.

In bowl, beat butter with remaining sugar. Beat in eggs, 1 at a time, then orange rind. In separate bowl, whisk together flour, baking powder and salt ; add to butter mixture alternately with milk, making 2 additions of flour mixture and 1 of milk. Stir in reserved cranberry mixture.

Spoon into prepared ramekins, smoothing tops. Cover each tightly with foil, bringing foil 1 inch (2.5 cm) down side of ramekin. Tie string around foil to secure. Place ramekins on rack in large roasting pan; add enough boiling water to come halfway up sides of ramekins. Cover pan tightly with lid or foil; steam over medium-low heat until tester inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool; refrigerate for up to 2 days. To reheat, steam as above for 20 minutes. To reheat in microwave, run knife around edges of puddings to loosen; invert onto large microwaveable plate, cover with dome or plastic wrap and microwave at Medium/50% for 90 seconds.)

Eggnog Custard Sauce: Meanwhile, in heavy saucepan, heat cream over medium heat until tiny bubbles form around edge. In bowl, whisk egg yolks, sugar and nutmeg; whisk in hot cream. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, 8 minutes. Strain into separate bowl; stir in rum and vanilla. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 2 days. Reheat in saucepan over medium heat, whisking often, about 3 minutes. Or microwave at Medium-Low/30% for 3 minutes.)

Run knife around edges of puddings to loosen; invert onto each of 8 warmed dessert plates or shallow bowls. Spoon about 1/4 cup (50 mL) of the custard sauce around each.

Nutritional facts <b>Per serving:</b> about

  • Sodium 214 mg
  • Protein 8 g
  • Calories 507.0
  • Total fat 23 g
  • Cholesterol 229 mg
  • Saturated fat 12 g
  • Total carbohydrate 69 g


  • Iron 13.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Jewelled Cranberry Puddings with Eggnog Custard Sauce