Aunt Nan's Cranberry Pudding

READY IN: 1hr 5mins
Recipe by WiGal

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.

Top Review by Sydney Mike

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]

Ingredients Nutrition

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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