Cranberry Sticky Pudding


  • Prep Time20 mins
  • Total Time20 mins
  • Makes9 puddings
*PLUS Cooking time: 8 minutes, Baking Time: 50 minutes
Cranberry Sticky Pudding

Our incredibly moist minis can be made days in advance, then reheated in the microwave.


  • 1 1/4 cups pitted dates, coarsely chopped

  • 3/4 cup water

  • 2 tsp baking soda

  • 3/4 cup fresh or frozen cranberries

  • 1 1/4 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 1/4 tsp ground ginger

  • 3 tbsp unsalted butter, at room temperature

  • 2/3 cup granulated sugar

  • 2 eggs

  • 1/4 cup unsalted butter

  • 1 cup lightly packed brown sugar

  • 3/4 cup orange juice


  • Place dates and water in a medium saucepan over medium heat. Cover. Bring to a boil, stirring often. Remove lid. Boil gently, stirring constantly, until dates are very soft, 3 min. Remove from heat and stir in baking soda. Cool 20 min. Meanwhile, butter 9 cups of a muffin tin. For a water bath, set aside a roasting pan large enough to hold muffin tin and bring a kettle of water to a boil.

  • Preheat oven to 350F (180C). Measure out cranberries, then coarsely chop. If frozen, pat dry with paper towel. In a bowl, using a fork, stir flour with baking powder and ginger. In a large bowl, using an electric mixer, beat butter with granulated sugar. (It may look grainy.) Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in date mixture, then cranberries. Spoon into muffin cups, filling almost to the rim and distributing cranberries evenly.

  • Place tin in roasting pan. Place pan on centre oven rack. Pour enough boiling water into pan to come halfway up sides of tin. Bake 20 min. Then reduce heat to 325F (160C). If tops become dark, lay a piece of foil loosely overtop. Continue baking until a cake tester inserted in centre of puddings comes out almost clean, 30 to 35 more min. Remove pan to a rack. Cool 10 min. Carefully remove muffin tin from water bath. Run a knife along inside edges and gently turn out puddings.

  • For sauce, melt butter in a small pan over medium heat. Add brown sugar and stir until bubbly. Slowly stir in orange juice. (It may sputter.) Increase heat to medium-high. Boil gently, uncovered and stirring often, until slightly thickened, 5 to 6 min. Serve over hot puddings. They will keep well, covered, in refrigerator up to a week or in freezer up to 2 months.

Nutrition (per serving)

Calories 357, Protein 4g, Carbohydrates 67g, Fat 10g.

Get more of our festive trifle and pudding recipes.

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