We love to add dried cranberries to our oatmeal, granola, and even our salads anytime of the year. The sharp, sweet tang of these little berries brightens up our everyday foods with a burst of flavor. During the winter holidays, they really add a festive spirit to our traditional breads and desserts.
Here is an unusual recipe that we found in our search for new holiday treats. This “pudding” is more like a cake than a creamy, milk dessert. Perhaps it takes its name from the English tradition of calling the dessert course a pudding. Regardless of what you decide to call it, we call it good.
Give it a try. Perhaps it will become a new cranberry tradition at your house!
Dried Cranberry Pudding
Fix-It and Forget-It Christmas Cookbook, page 250
Makes 8 servings
Ideal slow cooker size: large enough to hold your baking insert
4 Tbsp. (half stick) butter, softened
½ cup brown sugar
½ cup molasses
½ tsp. baking soda
½ cup hot water
1½ cups flour, divided
1 tsp. baking powder
½ cup dried cranberries
½ cup sugar
1 Tbsp. flour
½ cup water
1 Tbsp. butter
2 tsp. vanilla
1. To make Pudding, cream together butter, sugar, and molasses in a good-sized mixing bowl.
2. Add egg. Beat well.
3. In a small bowl, dissolve baking soda in hot water. Stir into creamed mixture until well mixed.
4. Beat in 1 cup flour and baking powder.
5. In a small bowl, combine cranberries with ½ cup flour. Stir into batter.
6. Pour into well-greased baking insert or coffee can.* Cover tightly with lid or double layer of foil.
7. Place upright on rack in slow cooker.
8. Pour boiling water into cooker, until halfway up sides of insert. (We found that because of the oval shape of our slow cooker, it was easier to pour the boiling water into the slow cooker first, and then place the baking insert into our slow cooker.)
9. Cover cooker. Cook 3 hours on High.
10. Remove insert or can from cooker. Cool 2 minutes on baking rack. Run knife around edge of insert or can, and then turn upside down to unmold onto plate.
11. Serve with hot Butter Sauce.
12. To make Butter Sauce, combine sugar, flour, water, and salt in saucepan until well blended. Cook over medium heat, stirring constantly until thickened. Remove from heat. Stir in butter and vanilla. Serve hot with slices of Pudding.
1. A coffee can that stands upright in your slow cooker works as a good pudding mold.
2. You can use a jar ring as a rack under the mold.
*We like to use this USA Pan when we need to use a baking insert because it fits perfectly in one of our slow cookers. You can also use a 3-lb. coffee can like we did when making this Lemon Bread, if you don’t have another suitable pan.
Also, because the USA Pan sits on the edge of our slow cooker without touching the bottom, we did not use a rack or jar rings.