Cranberry Pudding Recipe

Cranberry Pudding Recipe photo by Taste of Home

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This recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal!

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Cranberry Pudding Recipe

Prep: 15 min. Bake: 40 min.

Yield: 9 Servings

15 40 55

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1-1/2 cups fresh or frozen cranberries, halved
BROWN SUGAR SAUCE:
1 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
2/3 cup water
1 tablespoon butter
1 teaspoon vanilla extract

Directions

In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 262 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 224 mg sodium, 49 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Cranberry Pudding in Reminisce Extra December 1993, p51