Cranberry Pudding with Butter Sauce

    1 hour 30 minutes

    A tasty baked pudding that is full of frozen cranberries then served topped with a hot creamy butter sauce is sure to be a hit. Dust with icing sugar to serve.

    81 people made this

    Serves: 12 

    • 90g butter
    • 2 cups (400g) white sugar
    • 4 cups (500g) plain flour
    • 4 teaspoons (15g) baking powder
    • 1 teaspoon salt
    • 2 cups evaporated milk
    • 340g frozen cranberries, thawed
    • Hot Butter Sauce
    • 230g butter
    • 2 cups (400g) white sugar
    • 1 cup (250ml) heavy cream
    • 1 teaspoon vanilla essence

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 170 degrees C. Grease and flour a ring tin. Mix together the flour, baking powder and salt. Set aside.
    2. In a large bowl, cream together the 90g butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
    3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes then turn out onto a wire rack and cool completely.
    4. Hot Butter Sauce

    5. In a saucepan, combine 230g butter, sugar and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.

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    Reviews in English (90)


    Gorgeous.  -  26 May 2017


    Great cake! Changed a few things though. I really like cranberry and orange together, so instead of using 2 cups of milk, I used 1 cup of un-diluted frozen orange juice concentrate, and 1 cup of milk. I also added 2 tsps cinnamon, and 1 tsp nutmeg. The butter sauce was a little sweet for my tase, so next time I would deffinetly cut down on the sugar. We loved it though! Thanks for this recipe  -  23 May 2006  (Review from Allrecipes USA and Canada)


    Absolutely delicious - wouldn't change a thing in the cake recipe! I also made half of the butter sauce and that's plenty! I sliced the cake and placed on a Christmas platter with the sauce in a bowl in the middle - beautiful display. This is a keeper for holiday parties! Thanks!  -  06 Dec 2004  (Review from Allrecipes USA and Canada)