Aunt Nan's Cranberry Pudding

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.

• Ready In: 1 hr 5 mins
• Serves: 8

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.