BAKED CRANBERRY PUDDING

Baked Cranberry Pudding image

Provided by Pat Duran

Time 45m

Number Of Ingredients 19

Previous Next

CRANBERRY PUDDING
2 c fresh or frozen cranberries, cut in half
2 c all purpose flour
1 c granulated sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 c cream or milk
1 Tbsp butter or margarine, melted
1 tsp grated orange peel
CINNAMON SAUCE
1 c granulated sugar
2 Tbsp cornstarch
1 dash(es) salt
2 c boiling water
1/4 c butter or margarine
2 tsp cinnamon
1 tsp grated lemon peel
2 tsp lemon juice

Steps:

1. Preheat oven to 375^. Lightly grease or spray a 9 inch square baking pan. Set aside. Cranberry Pudding: Wash and drain cranberries, removing any stems; cut in half.
2. In a large bowl, sift the 5 dry ingredients. Add milk and butter; stir until smooth. Gently fold in the cranberries and orange peel into the batter. Pour into the prepared baking dish. Bake for 30 to 35 minutes, or until top springs back when pressed with finger. Cut into squares. Serve hot with the cinnamon sauce.
3. Cinnamon Sauce: In a 1 1/2 quart saucepan, mix sugar and cornstarch and salt to blend. Gradually stir in boiling water. Bring mixture to boiling, stirring constantly; let boil for 5 minutes. Remove from heat . Stir in remaining ingredients,until blended. Serve hot, over cranberry pudding. Makes 2 1/3 cups of sauce.
4. This sauce is great on other desserts too and drizzled over apple pie or ice cream or salads.