Warm Cranberry-Nut Pudding with Vanilla Cream
Vanilla Cream
  1. Pre-heat oven to 325º.
  2. Generously butter an 8 or 9-inch pie plate.
  3. Melt the butter. Set aside to cool slightly.
  4. Layer cranberries, brown sugar and walnuts in bottom of pie plate.
  5. Beat egg. Gradually add sugar, beating until well blended.
  6. Add flour, beating until well blended.
  7. Gradually add melted butter and vanilla. Beat until smooth.
  8. Pour over cranberry, sugar, and nut mixture.
  9. Bake at 325º for 45 minutes. Serve warm with vanilla cream.
Vanilla Cream
  1. In a pint sized glass jar, combine the heavy cream, sour cream, 1 tablespoon granulated sugar and 1 teaspoon vanilla. Mix to combine well.
  2. Cover the glass jar and set on the counter, at room temperature, until the mixture thickens - at least 4 hours.
  3. When the mixture thickens, store, covered, in the refrigerator, until needed.
  4. The vanilla cream will store, covered, in the refrigerator, for up to 10 days.
  5. Makes 1 1/2 cups.
Recipe Notes

For those who need to be Gluten Free in their diet, this recipe works very well when substituting a gluten free flour blend for the all-purpose flour.  Use your favorite, or make your own.  Here's a link to one of my favorite homemade blends: http://thehomesteadatbridlecreek.com/recipe/gluten-free-flour-mix-1/