Cranberry Pudding Recipe

Name: Cranberry Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup sugar; ½ cup milk; 1 cup all-purpose flour; 1 pinch salt; 2 teaspoons baking powder; 1 cup cut-up cranberries; ½ teaspoon vanilla extract; 1 cup brown sugar; 2 tablespoons butter or 2 tablespoons margarine; 2 cups boiling water

Servings: persons

½ cup sugar
½ cup milk
1 cup all-purpose flour
1 pinch salt
2 teaspoons baking powder
1 cup cut-up cranberries
½ teaspoon vanilla extract
1 cup brown sugar
2 tablespoons butter or 2 tablespoons margarine
2 cups boiling water

1
Preheat oven to 375 degrees F.
2
Combine sugar and milk.
3
Add flour, salt and baking powder.
4
Stir until well blended.
5
Stir in vanilla extract.
6
Stir in the cranberries.
7
Spread in a greased casserole.
8
Combine the sauce ingredients.
9
Stir until the sugar and butter are dissolved.
10
Pour over the batter in casserole.
11
Bake at 375F.
12
for 30 to 45 minutes, or until cake is done.
13
Serve hot with whipped topping or ice-cream.

1549

kcal

Calories

127

Fat

105

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: ½ cup sugar, ½ cup milk, 1 cup all-purpose flour, 1 pinch salt, and more.

Yes, 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.

Cranberry Pudding

How did you like this recipe?

Frequently Asked Questions