Aunt Nan's Cranberry Pudding

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

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 Nutrition


  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.


Most Helpful

If it's cranberry, I want to try it, & this recipe is no exception! WHAT A GREAT PUDDING THIS IS! Fortunately for me my son & DIL enjoy desserts & cranberries, so we didn't have much in leftovers! Definitely a keeper of a recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike October 19, 2008

We really enjoyed this dessert and it was actually very easy to make. The only problem was waiting for them to bake. Next time I might lower the amount of sugar in the butter sauce. We love cranberries so I am quite sure I will be making this dish again. Made for Everyday is a Holiday tag, November, 2011.

DailyInspiration November 11, 2011

Instead of muffins, I made it in an 8x8 pan. It was good but not sensational - - just a bit too light for my tastes to call it a pudding.

Stefanie #3 November 05, 2008

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