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.
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: https://thehomesteadatbridlecreek.com/recipe/gluten-free-flour-mix-1/
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