Cranberry Ginger Pudding
Indulge in the cozy, festive flavors of Cranberry Ginger Pudding, a dessert that captivates with its combination of tart cranberries and warming spices. This unique recipe layers a homemade cranberry compote with a tender, ginger-spiced cake batter, creating a harmonious balance of sweet and tangy. The addition of crystallized ginger and a brown sugar topping delivers a delightful crunch and a hint of caramelized sweetness. Easy to prepare in under an hour, this pudding is baked until golden and irresistibly fragrant. Serve it warm with a dollop of whipped cream or vanilla ice cream for the ultimate holiday-inspired treat. Perfect for Thanksgiving or a cozy winter evening, this Cranberry Ginger Pudding is bound to become a seasonal favorite. Keywords: cranberry ginger pudding, holiday dessert, spiced cake, festive recipes, easy pudding recipes.
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Recipe Information
Ingredients
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 0.5 cup water
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.75 cup whole milk
- 6 tablespoons unsalted butter (melted)
- 1 teaspoon pure vanilla extract
- 0.5 cup light brown sugar
- 3 tablespoons crystallized ginger (finely chopped)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or square baking dish.
In a medium saucepan, combine the cranberries, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries pop and the mixture thickens, about 10 minutes. Set aside and let cool slightly.
In a mixing bowl, whisk together the flour, baking powder, ground ginger, cinnamon, and salt.
In another bowl, whisk together the milk, melted butter, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Spread the cranberry mixture evenly over the bottom of the prepared baking dish.
Pour the batter over the cranberry mixture, spreading it out gently with a spatula. The batter doesn’t need to cover the cranberries completely, as it will spread as it bakes.
In a small bowl, mix the brown sugar and finely chopped crystallized ginger. Sprinkle this mixture evenly over the batter.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake layer comes out clean.
Remove from the oven and allow to cool for at least 10 minutes before serving.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1609 mg | 70% | |
| Total Carbohydrate | 473.7 g | 172% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 343.5 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 393 mg | 30% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 885 mg | 19% | |
*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.
