Updated Monday, March 24th, 2003
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.
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.
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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