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.
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INGREDIENTS
Nutrition- 1 1⁄2teaspoons butter
- 1⁄2cup sugar
- 1⁄4cup evaporated milk
- 1⁄4cup water
- 1cup flour
- 1⁄2teaspoon salt
- 1teaspoon baking soda
- 1
- 1⁄4lb butter
- 1cup sugar
- 1⁄4cup evaporated milk
- 1⁄4cup water
- 1teaspoon vanilla
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DIRECTIONS
- To make the pudding: Preheat oven to 325 degrees.
- In a medium bowl, cream butter and sugar; add evaporated milk and water.
- Using a spoon, stir in flour, salt, baking soda, and cranberries.
- Line 8 sections of muffin pan with paper liners. Spoon batter into muffin pan (it will thick).
- Bake at 325 degrees for 30 minutes.
- To make the butter sauce: Put butter, sugar, evaporated milk, and water in a medium sized sauce pan.
- Bring to a boil, stirring constantly, about 2 minutes.
- Remove pan from heat.
- Add vanilla.
- Pour warm sauce over warm muffins.
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