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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Cranberry pudding on the bottom with cake on top made with dates, raisins and walnuts. Ingredients:
1 1/2 cups fresh cranberries |
1 1/3 cups water |
1 cup sugar |
2 teaspoons cornstarch |
1 tablespoon butter |
1/4 teaspoon nutmeg |
1 1/4 cups sifted all-purpose flour |
2 teaspoons baking powder |
1/2 cup sugar |
1/4 cup shortening |
1/2 cup milk |
1/2 cup cut up dates |
1/2 cup raisins |
1/2 cup chopped walnuts |
2 tablespoons sugar |
ice cream (optional) |
Directions:
1. HEAT oven to 325°F Have ready 10 x 6 x 1 1/2 inch OR 8-inch square glass baking dish.
2. COMBINE cranberries and water in saucepan and boil over high heat until the berries pop, about 5 minutes. Mix 1 cup sugar and cornstarch thoroughly and stir gradually into boiling mixture. Boil over high heat 1 minute. Stir in butter and nutmeg. Pour into baking dish.
3. SIFT flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and walnuts. Drop by large spoonfuls on top of cranberry mixture. Sprinkle with 2 tablespoons sugar.
4. BAKE about 55 minutes or until topping is browned and cooked through. Serve warm with ice cream. Serves 6.
5. Margo Oliver’s Most Treasured Recipes.
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