Cranberry-Orange Pudding


  • 1/2 stick unsalted butter
  • 4 1/2 cups cranberries
  • 3 tbsp sugar
Batter Ingredients
  • 1 1/4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 3/4 cups, plus 2 tbsp sugar
  • 2 eggs, beaten
  • 1 stick unsalted butter, melted
  • few drops orange extract
  • 1/3 cup flaked almonds
  • sugar, to sprinkle over the top


  1. Preheat oven to 325 degrees.
  2. Melt butter in a wide saucepan, then add cranberries and sugar.
  3. Cook over high heat until fruit begins to pop and remove from heat.
  4. In a large bowl, combine flour, baking powder, soda, sugar, eggs, melted butter and orange extract.
  5. Mix until smooth and pour half into a 2-pint round pie dish.
  6. Cover with cranberries, then top with remaining batter.
  7. Sprinkle flaked almonds and sugar over the top and bake for 45 minutes to 1 hour, until the top is golden brown and set.
  8. Serve in Chinet(R) Cut Crystal cups to add a touch of elegance to your table setting.

Courtesy of Chinet Cut Crystal Advertisement


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