Cranberry Pudding with Cognac Sauce

cranberry pudding with cognac sauce being poured over the top
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Forget figgy pudding, cranberry pudding is the new Christmas pudding. Super moist, not too sweet or tart, this vegan dessert is beautiful, festive and delicious. The orange cognac sauce adds an extra bit of sweet and takes this pudding to a whole new level. Did I mention that it’s egg free and dairy free, because you’ll never believe it once you taste it!

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Every Christmas my mother used to make this big beautiful steamed cranberry pudding with an eggnog sauce. It was a huge pain to make, was exceptionally beautiful…. and I hated it. In my twenties, I gave the dessert another try- and still hated it! However, I also discovered that I actually really liked the pudding: moist, soft, with simple flavors that honored its ingredients. It was that dreadful eggnog sauce that I hated, and that I felt ruined and overpowered the lovely flavors of the pudding itself. Full disclosure though, I hate eggnog, so no surprise that I also hated the eggnog sauce.

My mother’s recipe was full of eggs, milk and nuts, plus, as I mentioned, was a chore to make. So I set out to create an allergy friendly, baked cranberry pudding that highlighted the beautiful cranberry flavor, just like my mother’s. I had my mother try out my version. She was very skeptical that it wouldn’t be moist enough since it wasn’t steamed like hers. After her first bite, she looked at me and asked “how did you figure out how to do this- it’s perfect”. So we even have mom’s approval! I tested these with multiple sized ramekins, and decided that 3 inch/ 3 ounce is the perfect size for individual desserts and bakes to perfection: these ramekins are perfect.

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Yield: 6 servings

Prep time: 15 minutes

Cook time: 30 minutes

Cranberry Pudding with Cognac Sauce Ingredients

For the pudding:

  • 6 tablespoons vegan butter, room temperature
  • 3/4 cup sugar
  • 1/2 cup club soda
  • 2-1/4 cup flour or 1:1 gluten free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 cup oat milk
  • 2 cups fresh cranberries
  • pinch nutmeg
  • 1/2 teaspoon orange zest

For the cognac sauce:

  • 1/2 cup + 2 tablespoons coconut sugar or light brown sugar
  • 2 tablespoons cognac
  • 1/2 cup coconut milk (shake can before opening)
  • 1 tbsp vegan butter
  • 1-1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange zest

Cranberry Pudding with Cognac Sauce Instructions

  1. Preheat oven to 325 degrees
  2. In a medium bowl sift together dry ingredients: flour, baking powder, baking soda, salt and nutmeg. Set aside.
  3. In a stand mixer, beat the vegan butter and sugar until fluffy and creamy. Add in the club soda and mix to combine.
  4. Slowly add the flour mixture to the butter mixture, alternating with the oat milk. Add the cranberries and orange zest and stir to combine.
  5. Grease the ramekins well and place on a baking sheet. It’s important to spray the sides and bottom so that the puddings can slide out to serve. Turn out the batter in equal potions. Bake for 25-30 minutes or until the center is fully set. If not fully cooked, the center may cave a bit as it cools.
  6. While the pudding bakes, prepare the sauce. In a medium sauce pan combine sugar and vegan butter. Cook, stirring regularly until it has formed a paste and is a dark brown color. Remove from heat and slowly add the cognac, stirring to combine. Stir in the coconut cream, vanilla and orange zest (and clove, if using), returning to heat. Bring mixture to boil and cook until reduced by half (about 7 minutes). Watch carefully to ensure that the sauce doesn’t boil over.
  7. To serve, place serving plate on top of ramekin and invert to release the pudding on to the plate. If you didn’t grease the ramekin well, you may have to scrape the sides with a knife. Drizzle the sauce over the top and serve. Reserve additional sauce on the side for those who prefer a more decadent dessert.

Allergy Modifications

  • Coconut (tree nut): replace coconut sugar with light brown sugar. If no dairy allergy, replace the coconut milk with cream.

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