cranberry maple syrup pudding


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

cranberry maple syrup pudding | A Brown Table

When Le Creuset asked me to create a sweet thanksgiving side this year with their Heritage bakeware collection, I decided to stray away from pies and dive into the realm of baked puddings. I grew up eating a lot of steamed and baked puddings and since Thanksgiving dinner is all about traditions and comfort eating, I figured I’d bake a pudding this year! 

This sweet cranberry and maple syrup pudding can be made with fresh or frozen cranberries (so you can make it any time of the year) which burst when baked to release the tart and red juice into the batter (I don’t recommend using dried cranberries as it doesn’t cook and taste as good as it does with the whole fruit). Now maple syrup is delicious by itself but in this sweet side when baked it starts to caramelize with the berries and creates a deep dark brown color that smells heavenly. This cranberry pudding is best served warm and has a cake like texture yet buttery and soft with a sweet maple caramelized crust. 

You can get the cranberry and maple syrup pudding recipe here. I’ll be busy moving and unpacking for the next few days so have a wonderful Thanksgiving folks and stay warm!

cranberry maple syrup pudding | A Brown Table

Note: This post was sponsored by Le Creuset but all opinions stated are my own.

5 Responses

    1. Hey Ken, I clicked the link and it’s working. Maybe it was down temporarily but thanks for letting me know!

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