5. porridge and Pudding

Cranberry Pudding


  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
  • 1-1/2 cups fresh or frozen cranberries, halved
  • brown sugar sauce:
  • 1 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 2/3 cup water
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract


  1. In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.

Nutrition Facts

1 piece: 262 calories, 7g fat (4g saturated fat), 19mg cholesterol, 224mg sodium, 49g carbohydrate (37g sugars, 1g fiber), 2g protein.

Leave a Reply

Your email address will not be published. Required fields are marked *