Baked Cranberry Pudding

Pat Duran

By
@kitchenChatter

This is a great way to use up some of your cranberries. The hot cinnamon sauce is so good served over the hot cranberry pudding.
My friends and I enjoyed this at Bunco night.


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Comments:

Serves:

9

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

CRANBERRY PUDDING

2 c
fresh or frozen cranberries, cut in half
2 c
all purpose flour
1 c
granulated sugar
2 tsp
baking powder
1/4 tsp
salt
1 tsp
cinnamon
1 c
cream or milk
1 Tbsp
butter or margarine, melted
1 tsp
grated orange peel

CINNAMON SAUCE

1 c
granulated sugar
2 Tbsp
cornstarch
1 dash(es)
salt
2 c
boiling water
1/4 c
butter or margarine
2 tsp
cinnamon
1 tsp
grated lemon peel
2 tsp
lemon juice

Directions Step-By-Step

1
Preheat oven to 375^. Lightly grease or spray a 9 inch square baking pan. Set aside.
Cranberry Pudding:
Wash and drain cranberries, removing any stems; cut in half.
2
In a large bowl, sift the 5 dry ingredients.
Add milk and butter; stir until smooth.
Gently fold in the cranberries and orange peel into the batter. Pour into the prepared baking dish.
Bake for 30 to 35 minutes, or until top springs back when pressed with finger.
Cut into squares. Serve hot with the cinnamon sauce.
3
Cinnamon Sauce:
In a 1 1/2 quart saucepan, mix sugar and cornstarch and salt to blend.
Gradually stir in boiling water.
Bring mixture to boiling, stirring constantly; let boil for 5 minutes.
Remove from heat . Stir in remaining ingredients,until blended.
Serve hot, over cranberry pudding.
Makes 2 1/3 cups of sauce.
4
This sauce is great on other desserts too and drizzled over apple pie or ice cream or salads.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy