Cranberry Fruit Pudding
Indulge in the cozy, festive flavors of Cranberry Fruit Pudding, a luscious baked dessert that perfectly balances tart, juicy cranberries with a moist, buttery cake-like texture. This recipe combines simple pantry staples like all-purpose flour, sugar, and vanilla extract with the vibrant pop of fresh cranberries, creating a treat that's both comforting and elegant. Optional additions like raisins and chopped pecans or walnuts introduce delightful bursts of texture and warmth to each bite. With just 20 minutes of prep time, this pudding bakes to perfection in under an hour, making it an ideal choice for holiday gatherings or a weekend indulgence. Serve it warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for an irresistible finale that’s both homestyle and gourmet. Perfect for holiday dessert tables or anytime when cranberries are in season, this dessert shines as a crowd-pleasing centerpiece.
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Recipe Information
Ingredients
- 2 cups Fresh cranberries
- 1 cup Granulated sugar
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 Eggs
- 1 cup Milk
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins (optional)
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking dish.
In a medium saucepan, combine the cranberries and 1/2 cup of the granulated sugar. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and soften, about 5-7 minutes. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the flour, remaining 1/2 cup of sugar, baking powder, and salt.
In a separate bowl, beat the eggs and then whisk in the milk, melted butter, and vanilla extract until thoroughly combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the cooked cranberries, raisins, and nuts (if using) until evenly distributed in the batter.
Pour the batter into the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pudding from the oven and let it cool for at least 10 minutes before serving.
Serve warm, optionally topped with whipped cream, ice cream, or a drizzle of caramel sauce for extra indulgence.
Nutrition Facts
Calories |
2949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2128 mg | 93% | |
| Total Carbohydrate | 478.4 g | 174% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 283.2 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 524 mg | 40% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1925 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
