Do you, by chance, have a package of fresh cranberries gathering moisture in your refrigerator – - – like I did? Leftover from the holidays? I’d stuck the package down in the bottom of the produce drawer and forgot all about it. I could have frozen them, but I thought I’d make this instead. A few berries needed to be tossed, but mostly the cranberries were still in good shape, considering that they’d been in my refrigerator for about 2.5 months! I’m embarrassed to tell you that I still have a package of cranberries left over from Christmas 2008 in my freezer. Shhhh.
And what an easy recipe this is. About 8-10 years ago I found this in the cookbook owned by a friend, Janet, called The Cranberry Cookbook by Beatrice Ross Buszek (it’s out of print). I also found it on the internet, though, so it doesn’t appear to be anybody’s “original.” I do like pudding cakes – my favorite being lemon. I have Marcel Proustian memories when I think about Rita’s lemon sponge pudding cake – they’re friends who live in England. But this one is cranberry, and what a festive dish this is. And easy to make besides.
Sauce Tip:
If you don’t have enough sauce part (the cranberries on the bottom), make more sauce to begin with. In my case I didn’t think the pudding had enough saucy part, I made another batch of the sauce alone and poured some of it (warmed) over the cake, then the ice cream went on top.
First you cook up the cranberries in water (about 5 minutes), then you add sugar mixed with cornstarch, plus a little jot of freshly ground nutmeg, and cook it about a minute until it’s just nicely thickened. That gets poured into the bottom of a 8×8 glass baking dish. The cakey topping is flour, sugar, baking powder (no salt, interestingly enough), butter, milk, raisins (I used currants), dates (I didn’t have any so eliminated that part) and walnuts. Once that’s mixed up you kind of spoon small blobs of it on top of the cranberry part and into the oven it goes for about 55 minutes.
Above left, the cranberries on the bottom with the blobs of batter on the top, ready for the oven; right, just out of the oven, nicely golden brown.
Served with a bit of vanilla ice cream on top, this makes a very nice dessert. Homey. Comfort food. Probably more ideal for December, but it tasted pretty darned good in February. Don’t use any dish larger than an 8×8 pan as you’ll end up with more cake than pudding, and it’s the tart-sweet pudding part that makes this. I liked the chopped walnuts in it too – gave it good texture. It keeps for several days, although the topping won’t be as crispy as just baked. Ideally serve it warm.
Cranberry Pudding Cake
Recipe By: From The Cranberry Connection, by Beatrice Ross Buszek
Serving Size: 9
Depending on the baking dish you choose, you may not have enough sauce – if you have more cranberries, make more of the sauce and either put more in the baking dish, or pour some of the warmed sauce over the cake when served.
CRANBERRIES:
1 1/2 cups cranberries
1 1/3 cups water
1 cup sugar
2 teaspoons cornstarch
1/4 teaspoon nutmeg
1 tablespoon butter
CAKE:
1 1/4 cups flour
2 teaspoons baking powder
1/4 cup sugar
1/4 cup butter
1/2 cup milk
1/2 cup raisins
1/2 cup dates — chopped (optional)
1/2 cup walnuts — chopped
2 tablespoons sugar — (to sprinkle on top)
2 cups vanilla ice cream — optional
1. Heat oven to 325.
2. Cook cranberries with water over high heat about 5 minutes.
3. Mix 1 cup sugar and cornstarch and stir into boiling mixture. Boil rapidly one minute. Remove from heat and stir in butter and nutmeg. Pour into an 8×8 inch baking dish.
4. Sift flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and nuts. Drop by large spoonsful on top of cranberry mixture. Sprinkle with the extra sugar. Bake about 55 minutes or until browned and cooked through. Serve warm with ice cream.
Per Serving: 409 Calories; 14g Fat (30.3% calories from fat); 6g Protein; 69g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 207mg Sodium.
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A year ago: Pear Cranberry (Vanilla) Crumble
Two years ago: Almond-Crusted Orange Roughy





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