Aunt Nan's Cranberry Pudding |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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My mother has made this recipe for many years, and is a favorite with our family and friends at Christmas. It is a super make ahead because it freezes so well. You can also make the sauce ahead (refrigerate) and reheat in the microwave. Ingredients:
1 1/2 teaspoons butter |
1/2 cup sugar |
1/4 cup evaporated milk |
1/4 cup water |
1 cup flour |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 cup cranberries, quartered |
1/4 lb butter |
1 cup sugar |
1/4 cup evaporated milk |
1/4 cup water |
1 teaspoon vanilla |
Directions:
1. To make the pudding: Preheat oven to 325 degrees.
2. In a medium bowl, cream butter and sugar; add evaporated milk and water.
3. Using a spoon, stir in flour, salt, baking soda, and cranberries.
4. Line 8 sections of muffin pan with paper liners. Spoon batter into muffin pan (it will thick).
5. Bake at 325 degrees for 30 minutes.
6. To make the butter sauce: Put butter, sugar, evaporated milk, and water in a medium sized sauce pan.
7. Bring to a boil, stirring constantly, about 2 minutes.
8. Remove pan from heat.
9. Add vanilla.
10. Pour warm sauce over warm muffins.
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