Baked Cranberry Pudding with Vanilla-Brandy Hard Sauce

Why You’ll Love This Recipe

• Tender, gently spiced molasses cake dotted with bright, tart cranberries.
• Velvety vanilla–brandy hard sauce melts into every warm bite.
• Simple pantry ingredients, one bowl for wet and one for dry, bakes in under 40 minutes.
• Perfect make-ahead dessert that tastes even better warm the next day.

Grocery List

• Produce: Fresh cranberries (2 cups), 1 orange (for zest)
• Dairy: Unsalted butter (14 tbsp total), milk (3/4 cup), heavy cream (2–3 tbsp), 2 large eggs
• Pantry: All-purpose flour, granulated sugar, powdered sugar, unsulfured molasses, baking powder, baking soda, fine sea salt, ground cinnamon, ground ginger, pure vanilla extract, brandy

Full Ingredients

For the Cranberry Pudding

• Unsalted butter, softened: 6 tbsp (plus more for greasing pan)
• Granulated sugar: 1/2 cup (100 g)
• Large eggs: 2, at room temperature
• Unsulfured molasses: 1/2 cup (120 ml)
• Milk (whole or 2%): 3/4 cup (180 ml), at room temperature
• All-purpose flour: 1 1/2 cups (180 g), plus 1 tsp for tossing cranberries
• Baking powder: 1 tsp
• Baking soda: 1 tsp
• Fine sea salt: 1/2 tsp
• Ground cinnamon: 1 tsp
• Ground ginger: 1/2 tsp
• Orange zest: 1 tbsp (from about 1 orange)
• Cranberries (fresh or frozen): 2 cups (about 200 g), coarsely chopped
• Granulated sugar: 2 tbsp (for tossing cranberries)

For the Vanilla–Brandy Hard Sauce

• Unsalted butter: 1/2 cup (113 g), very soft
• Powdered sugar: 1 cup (120 g), sifted
• Heavy cream: 2–3 tbsp, at room temperature
• Pure vanilla extract: 2 tsp
• Brandy: 2 tbsp (or to taste; see notes for non-alcoholic swap)
• Fine sea salt: small pinch

To Serve (optional)

• Extra orange zest curls or finely grated zest
• A few whole cranberries or sugared cranberries for garnish

Step-by-Step Instructions

Step 1: Prep the pan and cranberries

Heat the oven to 350°F (177°C). Butter an 8-inch square baking pan (or a 2-quart ceramic baking dish) and line with a parchment sling for easy removal. Coarsely chop the cranberries (halves and quarters are perfect). Toss them with 2 tbsp sugar and 1 tsp flour; set aside. The sugar softens their tart bite while the flour helps keep them suspended in the batter.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger until well combined. This ensures even leavening and seasoning throughout the cake.

Step 3: Cream butter and sugar, then add eggs, molasses, and milk

In a large bowl, use a hand mixer (medium speed) to cream the 6 tbsp softened butter with 1/2 cup sugar until light and fluffy, 2–3 minutes. Beat in the eggs one at a time, mixing well after each. Add the molasses and orange zest; mix to combine (the mixture may look slightly curdled—totally fine). Beat in the milk until smooth.

Step 4: Combine and fold in cranberries

Add the dry ingredients to the wet in two additions, mixing on low just until no streaks of flour remain. Gently fold in the sugared cranberries with a spatula. Avoid overmixing to keep the crumb tender.

Step 5: Bake until just set

Scrape the batter into the prepared pan and smooth the top. Bake on the center rack for 30–35 minutes, until the top is springy, the edges are set, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Do not overbake; this pudding-style cake should stay plush and moist. Cool in the pan on a rack for 10–15 minutes while you make the sauce.

Step 6: Make the vanilla–brandy hard sauce

In a medium bowl, beat 1/2 cup very soft butter with the powdered sugar and a pinch of salt until fluffy and pale, about 2 minutes. Beat in the vanilla and 2 tbsp brandy. Add 2–3 tbsp heavy cream, a little at a time, until the sauce is silky and spreadable. For a spoonable, velvety finish, warm the bowl in short 5–10 second bursts in the microwave (or set over a warm water bath) just until the sauce loosens—do not melt completely.

Step 7: Serve warm

Cut the warm pudding into squares. Spoon over the velvety hard sauce so it gently melts into the crumb. Garnish with a twist of orange zest and a few cranberries, if desired. Serve immediately.

Pro Tips

• Room-temperature ingredients (butter, eggs, milk) make a smoother batter and a more tender crumb.
• Use fresh or frozen cranberries. If frozen, do not thaw—fold them in straight from the freezer to avoid tinting the batter.
• “Just set” is key: pull the cake when the center springs back lightly; a slightly underbaked center stays plush and pudding-like.
• For a pourable hard sauce, add cream slowly and warm gently; for a classic scoopable hard sauce, skip the warming and serve at cool room temp.
• Line the pan with a parchment sling so you can lift out clean squares for elegant plating.

Variations

• Orange–Rum Twist: Swap brandy for dark rum and add an extra 1/2 tsp orange zest to the batter.
• Brown-Butter Hard Sauce: Brown the butter for the sauce, chill until just solid, then beat with powdered sugar and cream for deep, nutty flavor.
• No-Alcohol Sauce: Replace brandy with 1–2 tbsp fresh orange juice plus extra vanilla.

Storage & Make-Ahead

Cool leftover pudding completely, cover, and refrigerate up to 3 days or freeze up to 2 months. Reheat individual squares in the microwave (20–30 seconds) or covered in a 300°F (150°C) oven for 10–12 minutes. Hard sauce keeps refrigerated up to 1 week or frozen up to 2 months; bring to room temperature and rewhip if needed. To make ahead, bake the pudding a day in advance and warm before serving; prepare the hard sauce up to 3 days ahead.

Nutrition (per serving)

Approximate: 510 calories; 23 g fat (14 g saturated); 66 g carbohydrates; 3 g fiber; 46 g sugars; 5 g protein; 320 mg sodium. Values will vary based on specific ingredients and portion sizes.