Cranberry pudding
Instructions:
-
Serving this with Brandy Butter Sauce makes a sweet contrast to the tartness of the berries.
- 1⁄2 cup butter;
- 11⁄2 cups cranberries;
- 1⁄4 cup coarsely chopped walnuts;
- 3⁄4 cup sugar;
- 1 egg;
- 1⁄2 cup all-purpose flour;
- 1⁄2 cup whipped cream or Brandy Butter Sauce.
- Preheat oven to 325 F. Spread 2 tablespoons of the butter over the bottom and sides of an 8- or 9-inch pie pan.
- Wash the cranberries and pat dry. Spread the cranberries in an even layer in the bottom of the buttered pie pan. Top with the walnuts and half the sugar. In a mixing bowl, beat the egg with the remaining sugar, until the mixture is thick and creamy. Add the flour, a little at a time. Melt the remaining butter, and add to the batter. Pour batter over the cranberries and nuts. Bake for 45 minutes, or until the top is golden and a cake tester comes out clean. Cool to room temperature.
- Cut into wedges and lift with pie server onto serving plates, inverting each piece so the cranberries are on top. Serve with whipped cream or Brandy Butter Sauce.