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Baked Cranberry Pudding

Baked Cranberry Pudding
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Yield: 6 to 8 servings

This pudding is loosely based on a recipe we received about 20 years ago from reader Debra Arnold-Codd. Her grandmother, "Gram Howard," always served a steamed cranberry pudding at Thanksgiving: "Gramp always gets the first piece. I'm not sure if the pudding is the highlight of our Thanksgiving or if it's watching Gramp enjoy it!" This version, baked in an oven rather than steamed, takes much less time than Gram Howard's, but it's still served with a delicious butter sauce, a nod to traditional English puddings.

For the pudding:


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 3 tablespoons salted butter, melted, plus more for the pan
  • 2/3 cup milk
  • 1 large egg
  • 1-1/2 cups finely chopped cranberries


Preheat oven to 350° and grease an 8-inch square baking pan. Make the pudding: In a large mixing bowl, whisk together the dry ingredients. Add butter, milk, and egg, and beat for 2 minutes. Stir in the cranberries. Pour mixture into the prepared pan. Bake until nicely browned and set in the middle, 40 to 45 minutes.

For the sauce:


  • 8 tablespoons (1 stick) salted butter
  • 1 cup granulated sugar
  • 2/3 cup light cream
  • 1/4 teaspoon vanilla extract


Meanwhile, make the sauce: In a small saucepan, melt the butter over low heat. Add sugar and cream and cook, stirring, over medium heat, until sauce is smooth. Remove from heat and stir in vanilla. Spoon warm sauce over individual servings.

Updated Monday, March 24th, 2003

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