Aunt Nan S Cranberry Pudding Recipe

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

How to Make Aunt Nan S Cranberry Pudding

1. Preheat oven to 325°F (160°C). Line an 8-cup muffin tin with paper liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the evaporated milk and 1 cup of water until well combined.
4. In a separate bowl, whisk together the flour, salt, and baking soda.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Gently fold in the cranberries.
7. Fill each muffin liner about ¾ full.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. 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.
10. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 2 minutes.
11. Remove from heat and stir in the vanilla extract.
12. Serve the warm cranberry muffins immediately, drizzled generously with the warm butter sauce.