I will admit – I am the crazy woman outside the grocery store – waiting impatiently for it to open – when fresh cranberries have arrived. There – I’ve said it! I think admission is a big part of my addiction recovery.
These gorgeous, tart, healthy little gems, have my heart. As soon as they appear in the market, I load up my cart, my refrigerator, and my freezers with these precious little fruits. . . . . and then, we are off and baking.
One of the desserts I look forward to most this time of year, is a warm, cranberry pudding. It consists of a brown sugar, cranberry and walnut (optional – but really – you must) gooey, sweet and tart base, covered with a light, airy, baked -cakey top. It is at it’s best served warm, with a cold, vanilla cream – reminiscent of sweetened creme fraiche (and let me say, I could drink this stuff!). Baked in a pie plate, it is supposed to serve 6. . . but after you taste this, you will be fortunate if it serves 2!!! You will want to bake several if you are serving very many.
It is great left over – and is one of those recipes that works well with a Gluten Free flour swap-out. Simply replace the all-purpose flour with your favorite gluten free flour blend. . . . and enjoy.
Kathy
Warm Cranberry-Nut Pudding with Vanilla Cream
Ingredients
- 1 1/2 cups whole fresh cranberries or frozen
- 1/2 cup brown sugar packed
- 1/4 cup walnut pieces
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup flour
- 1/3 cup butter melted
- 1/2 teaspoon vanilla extract
Vanilla Cream
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 325º.
- Generously butter an 8 or 9-inch pie plate.
- Melt the butter. Set aside to cool slightly.
- Layer cranberries, brown sugar and walnuts in bottom of pie plate.
- Beat egg. Gradually add sugar, beating until well blended.
- Add flour, beating until well blended.
- Gradually add melted butter and vanilla. Beat until smooth.
- Pour over cranberry, sugar, and nut mixture.
- Bake at 325º for 45 minutes. Serve warm with vanilla cream.
Vanilla Cream
- In a pint sized glass jar, combine the heavy cream, sour cream, 1 tablespoon granulated sugar and 1 teaspoon vanilla. Mix to combine well.
- Cover the glass jar and set on the counter, at room temperature, until the mixture thickens - at least 4 hours.
- When the mixture thickens, store, covered, in the refrigerator, until needed.
- The vanilla cream will store, covered, in the refrigerator, for up to 10 days.
- Makes 1 1/2 cups.
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