Ingredients for Aunt Nan's Cranberry Pudding
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 (12-ounce) can evaporated milk
- 1 cup water
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 (12-ounce) package fresh or frozen cranberries (no need to thaw if frozen)
- 1 teaspoon vanilla extract
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How to Make Aunt Nan's Cranberry Pudding
- Preheat oven to 325°F (160°C). Line an 8-cup muffin tin with paper liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the evaporated milk and 1 cup of water until well combined.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the cranberries.
- Fill each muffin liner about ¾ full.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the pudding is baking, prepare the butter sauce: In a medium saucepan, combine ½ cup (1 stick) butter, ½ cup granulated sugar, ½ cup evaporated milk, and ½ cup water.
- Bring the mixture to a boil over medium heat, stirring constantly. Boil for 2 minutes.
- Remove from heat and stir in the vanilla extract.
- Serve the warm cranberry muffins immediately, drizzled generously with the warm butter sauce.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
152g
Fat
42g
Carbs
17g
