A Traditional Holiday Dessert

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I’ve been sharing this traditional New England cranberry recipe for years. It's easy and wonderfully good.

Cranberry Pudding

Author: Marcie Connelly Lynn

Here's my favorite recipe for Cranberry Pudding. You can substitute other berries (blueberries, blackberries) for the fresh cranberries if you must, but you'll have to fuss with the amount of sugar, so it's not too sweet.

Ingredients

  • 2 cups (200g) of fresh cranberries, washed and cleaned

  • ½ cup (100g) + ¼ cup (50g) of white sugar

  • ½ cup (120g) chopped walnuts

  • 4 tbsp (60g) + 2 tbsp (30g) melted butter or margarine

  • 1 large, well-beaten egg

  • ½ cup flour (50g)*

Instructions

  1. Grease a 9” (23 cm) pie plate and place the fresh (or frozen) cranberries in the bottom. Mix ¼ cup of the sugar with 4 tbsp of the melted butter and the walnuts and drizzle over the cranberries. Mix together the flour, egg and the remaining sugar and melted butter and pour on top of the cranberries and nuts. Bake at 350F/180C for about 40-45 minutes or until the cranberries are bubbling and the cake-like top is golden brown. Best served warm with freshly whipped cream or ice cream, but it's great when it has cooled, too.

Notes:

*Gluten-free flour works well in this recipe, too.

As an aside, though David loves cranberry pudding. He's also been known to say that “cranberries are a waste of good sugar”. Obviously, he's not a New Englander.