Cranberry Cottage Pudding |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 9 |
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I got this recipe from My Great Recipes It's simple and easy great for the holidays. You can have the left overs (if there are any) for breakfast , cut and toasted with butter like a breakfast bread. It's a favorite at our house. Ingredients:
2 cups (8 oz.) cranberries |
11/2 cups all-purpose flour |
1/2 cup sugar |
2 tsp. baking powder |
1/4 tsp. baking soda |
1/2 tsp. salt |
1 egg, slightly beaten |
1/2 cup milk |
1/2 cup butter or margarine, melted |
------lemon sauce |
in small saucepan mix 1/2 cup sugar, 1/8 tsp. salt, and 2 tbsp. cprnstarch. gradually stir in 1 cup boiling water. cook, stirring until thickened. remove from heat. stir in 2 tbsp. butter or margarine, 3 tbsp. lemon juice and 1 tsp. grated lemon peel. serve hot. makes about 1 3/4 cups. |
Directions:
1. Preheat oven to 400.F
2. Pick over cranberries. Rinse and put in medium saucepan with 1 inch of water. Bring to a boil. Simmer for 5 minutes or until skins burst open. Drain. Set aside.
3. In medium bowl, mix flour, sugar, baking powder, baking soda and salt.
4. Combine egg, milk, and butter. Add to dry ingredients. Mix only until
5. ingredients are dampened. Fold in berries.
6. Turn into greased 8-inch square baking pan.
7. Bake for 35 minutes or until pick inserted near center comes
8. out clean.
9. Cut in squares. Serve warm with the sauce.
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