Baked Cranberry Pudding Recipe
Ingredients
| Cranberries | 1 Cup(16 tbs) | |
| Seedless raisins | 1 Cup(16 tbs) | |
| Sugar | 1/2 Cup(16 tbs) | |
| Soft butter | 1/4 Cup(16 tbs) | |
| Sugar | 2/3 Cup(16 tbs) | |
| Egg | 1 | |
| All purpose flour | 1 1/4 Cup(16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Milk | 1/3 Cup(16 tbs) | |
| Almonds | 1/2 Cup(16 tbs), chopped | |
| Vivian's Pudding Sauce | ||
Directions
Wash and drain cranberries.
Put raisins and cranberries through food chopper, using medium blade.
Add 1/2 cup sugar, stir well and let stand at room temperature 1 hour.
Heat oven to 350 degrees.
Grease an 8-inch square cake pan.
Cream butter and 2/3 cup s
Put raisins and cranberries through food chopper, using medium blade.
Add 1/2 cup sugar, stir well and let stand at room temperature 1 hour.
Heat oven to 350 degrees.
Grease an 8-inch square cake pan.
Cream butter and 2/3 cup s
Chef
