This old-fashioned steamed pudding with vanilla sauce is a nostalgic Christmas dessert that’s been passed down through generations. Moist, rich, and warmly spiced, it’s steamed instead of baked — and tastes just like Grandma used to make.
This old fashioned steamed pudding recipe was the finishing touch to every Christmas dinner when I was growing up. Served with a rich vanilla butter sauce, it’s a decadent dessert.
Rather than being baked in the oven, this cake-like dessert is steamed in a can. “Steaming the pudding” was a method taught to me by my mom, so I’ll teach you how she taught me!
Ingredients needed for Old Fashioned Steamed Pudding:
(Exact amounts and full instructions are included in the printable recipe card below.)
For the Steamed Pudding:
- Sour cream
- Baking soda
- Molasses (light or dark — dark gives a deeper color)
- Egg
- Raisins
- Salt
- Sugar
- Cinnamon
- Ground cloves
- Nutmeg
- Flour (enough to make a stiff batter)
For the Vanilla Sauce:
- Cream
- Sugar
- Butter
- Egg yolks
- Vanilla extract
Other supplies you’ll need for this recipe
- 2 coffee cans
- non-stick cooking spray oil
- wax paper
- aluminum foil
- rubber bands
- wide tape
Summary of Step By Step Instructions for this Christmas Pudding Recipe
For full & detailed instructions, check out the printable recipe card below. You can also watch how to make the batter in this how to make steamed pudding in a bundt pan video.
1. Mix batter in large mixing bowl. 
2.Transfer batter into clean coffee cans that have been sprayed with non-stick spray. 
3.Cover with wax paper & seal with tape. 
4.Top with aluminum foil and place in a big pot with water. Cover & bring to a boil. Steam about 3 hours. 
5.The steam pudding will rise as it cooks. You’ll know it’s done when a cake tester comes out clean. 
6. Remove from cans and cool on wire racks.
Make the Vanilla Sauce
1.Melt all vanilla sauce ingredients together in a double boiler. 
2. Store in a covered container in the fridge until ready to use.
Helpful Tips When Making Steamed Pudding
- Old Fashioned Steamed Pudding can be made up to 1 month ahead of time, wrapped in saran wrap, and frozen.
- I let it thaw out by sitting it out on the counter.
- During Christmas dinner, wrap the pudding in aluminum foil and put it in a warm oven. Slice it while it is warm and serve with warm vanilla sauce.
- The sauce can also be made a few days ahead of time, stored in the fridge covered, and then microwaved right before it’s needed.
- Use a long skewer or cake tester to ensure the pudding is cooked through.
- If preferred some people like to serve this with fresh whipped cream.
More Holiday Dinner Recipes from Grandma Rita!
This recipe is one of the recipes included in my Holiday Dinner Guide, which features 29 printable recipes plus tips and tricks in a handy printable format.
Grab your copy of the Holiday Dinner Guide here →
You can also cook along with me on my Holiday Dinner Recipes YouTube playlist! Watch it here
Looking for more Christmas recipes? Here are some you might like:
- Slow roast turkey with bacon
- Mashed potatoes with cottage cheese
- Turkey Pan Gravy
- Cranberry Sauce with mandarin oranges
Add this recipe to your Pinterest holiday recipes board so you can find it later!
Traditional Steamed Pudding and Vanilla Sauce Recipe
Rediscover vintage flavors using this time-tested steamed pudding recipe! This traditional Christmas treat features molasses, raisins, and comforting warm spices, beautifully complemented by a smooth vanilla sauce.
Ingredients
Method
- Prepare the pudding batter: In a large mixing bowl, combine sour cream, baking soda, molasses, egg, raisins, salt, sugar, and spices. Mix the baking soda into the molasses to help it all combine together well. Add flour gradually until a thick, stiff batter forms.
- Prepare the cans: Grease two clean coffee cans (without a lip) with butter or nonstick spray.(Do NOT use margarine!) Divide the batter evenly between the cans, filling them no more than halfway to two-thirds full.
- Seal for steaming: Cover each can with a thick layer of folded wax paper (that is 4 layers of wax paper), secure with a rubber band and tape, then top with aluminum foil.
- Steam the pudding: Place the cans into a large pot with enough water to come halfway up their sides. Cover the pot tightly and steam for about 3 hours, checking occasionally to add water as needed.
- Test and cool: The pudding is done when a long skewer inserted in the center comes out clean. Remove from the pot, run a knife around the edges, and turn out onto a wire rack to cool.
- Make the vanilla sauce: In a double boiler, combine cream, sugar, butter, and egg yolks. Cook over medium heat until butter is melted and the sauce is hot. Stir in vanilla.
- Serve: Slice the warm pudding and serve with the warm vanilla sauce drizzled on top.
Notes
Preparation can occur as early as four weeks before, sealing it in plastic wrap and then freezing it; allow it to thaw at room temperature before serving.
If you are hosting, encase the steam pudding in foil and warm it in a gentle oven while your main course is being enjoyed; subsequently, it will be perfectly warm for slicing and serving as dessert.
The vanilla sauce is good to prepare a few days in advance, keeping it covered in the refrigerator; to serve, gently warm it using a double boiler or the microwave.
