Saucy Cranberry Maple Pudding Cake Recipe

Name: Saucy Cranberry Maple Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the filling; 2 1/2 cups (9 oz) fresh or frozen thawed cranberries; 1/3 cup plus 1 TBSP maple syrup (grade A or grade B dark amber is fine); 1/4 cup water; For the topping; 2/3 cup (3 oz) unbleached all-purpose flour; 1/3 cup (1.5 oz) fine or medium-grind cornmeal; 1 1/2 teaspoons baking powder; 1 large egg; 1/2 cup 1% milk; 8 tablespoons (4 oz) unsalted butter, melted and still warm; 1 teaspoon pure vanilla extract; 1/2 teaspoon salt

Servings: persons

For the filling
2 1/2 cups (9 oz) fresh or frozen thawed cranberries
1/3 cup plus 1 TBSP maple syrup (grade A or grade B dark amber is fine)
1/4 cup water
For the topping
2/3 cup (3 oz) unbleached all-purpose flour
1/3 cup (1.5 oz) fine or medium-grind cornmeal
1 1/2 teaspoons baking powder
1 large egg
1/2 cup 1% milk
8 tablespoons (4 oz) unsalted butter, melted and still warm
1 teaspoon pure vanilla extract
1/2 teaspoon salt

1
Position rack in the center of the oven; preheat to 400u00b0F. Butter a 2-quart, 2-inch deep baking dish or 10-inch glass or ceramic pie plate.
2
To make the filling: Combine cranberries, maple syrup, and water in medium saucepan. Bring to a simmer; cook for 3 minutes. Transfer 1/2 cup of berries, with some juice, to small bowl; set aside. Pour remaining berries and juice into baking dish; heat in oven for about 5 minutes.
3
To make the topping: Whisk flour, cornmeal, baking powder, and salt in medium bowl. Whisk egg, milk, butter, and vanilla in another medium bowl; add flour mixture and whisk until blended. Remove baking dish from oven and scrape batter over berries (no need to cover completely). Spoon reserved berries and juice randomly over batter. Bake 15-20 minutes until topping is golden brown, feels crusty, and springs back when you press it. Cool pudding for 5 minutes before serving (with desired topping).

403

kcal

Calories

Fat

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: For the filling, 2 1/2 cups (9 oz) fresh or frozen thawed cranberries, 1/3 cup plus 1 TBSP maple syrup (grade A or grade B dark amber is fine), 1/4 cup water, and more.

Yes, Saucy Cranberry Maple Pudding Cake 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.

Saucy Cranberry Maple Pudding Cake

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