Aunt Nan'S Cranberry Pudding Recipe

Name: Aunt Nan'S Cranberry Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons butter; 1/2 cup sugar; 1/4 cup evaporated milk; 1/4 cup water; 1 cup flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 cup cranberries, quartered; 1/4 lb butter; 1 cup sugar; 1/4 cup evaporated milk; 1/4 cup water; 1 teaspoon vanilla

Servings: persons

1 1/2 teaspoons butter
1/2 cup sugar
1/4 cup evaporated milk
1/4 cup water
1 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup cranberries, quartered
1/4 lb butter
1 cup sugar
1/4 cup evaporated milk
1/4 cup water
1 teaspoon vanilla

1
To make the pudding: Preheat oven to 325 degrees.
2
In a medium bowl, cream butter and sugar; add evaporated milk and water.
3
Using a spoon, stir in flour, salt, baking soda, and cranberries.
4
Line 8 sections of muffin pan with paper liners. Spoon batter into muffin pan (it will thick).
5
Bake at 325 degrees for 30 minutes.
6
To make the butter sauce: Put butter, sugar, evaporated milk, and water in a medium sized sauce pan.
7
Bring to a boil, stirring constantly, about 2 minutes.
8
Remove pan from heat.
9
Add vanilla.
10
Pour warm sauce over warm muffins.

638

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 teaspoons butter, 1/2 cup sugar, 1/4 cup evaporated milk, 1/4 cup water, and more.

Yes, Aunt Nan'S Cranberry Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aunt Nan'S Cranberry Pudding

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