Cranberry Pudding Dessert
Bright, tangy cranberries take center stage in this delightful Cranberry Pudding Dessert—a warm, old-fashioned treat that's perfect for the holiday table or cozy evenings year-round. With its golden, cake-like crust and bursts of sweet-tart cranberries, this dessert is both comforting and festive. The simple batter comes together quickly using pantry staples like flour, sugar, and milk, while fresh cranberries macerate to create a naturally vibrant topping. Baked to perfection, this pudding is best served warm with a dollop of homemade whipped cream for a decadent, creamy finish. Whether you're hosting a gathering or indulging in a quiet night at home, this easy-to-make dessert will impress with its balance of rich flavors and rustic charm.
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Recipe Information
Ingredients
- 2 cups Fresh cranberries
- 1.5 cups Granulated sugar
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Whole milk
- 0.5 cups Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish or similar-sized pan.
In a medium bowl, combine the fresh cranberries and 1/2 cup of granulated sugar. Mix well and set aside to allow the cranberries to macerate.
In a large mixing bowl, whisk together the flour, baking powder, salt, and the remaining 1 cup of granulated sugar.
Gradually stir in the milk, melted butter, and vanilla extract until the batter is smooth and free of lumps.
Transfer the batter into the prepared baking dish, spreading it evenly.
Spoon the sugared cranberries over the top of the batter, ensuring they are evenly distributed.
Bake the pudding in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the pudding is baking, prepare the whipped cream by beating the heavy cream with powdered sugar (if using) in a chilled bowl until soft peaks form.
Once baked, allow the cranberry pudding to cool for about 15 minutes before serving.
Slice into portions, top with a dollop of fresh whipped cream, and enjoy!
Nutrition Facts
Calories |
3860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.0 g | 238% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 2045 mg | 89% | |
| Total Carbohydrate | 516.2 g | 188% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 344.9 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 382 mg | 29% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 913 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.
