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Cranberry Pudding

By: Phyllis Bellerose

"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!"

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

1/4 cup butter or margarine, 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 or margarine
1 teaspoon vanilla extract

Directions

In a mixing 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 degrees F 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.