Cranberry Pudding

By Katherine

Today is our grandmother, Ruth Hart's 102nd birthday. Can you believe it?!  She is a truly amazing lady, and in honor of her special day, I am blogging about her signature dessert, cranberry pudding. The name is a little misleading, since it's more of a cake than the custardy stuff we normally think of as pudding. The cake is a bit tart because of the fresh cranberries, but that tartness is more than offset by the sweet, buttery sauce you pour over the cake at the table.  When Grammy would make this for us growing up, Laura, Elissa, and I would have little portions of pudding absolutely doused in puddles of the sauce.  Happy birthday Grammy!

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Cranberry Pudding

For the cake:

2 cups flour

3 tsp. baking powder

1/8 tsp. salt

3 Tbsp. melted butter

1 cup sugar

1 cup milk

1 tsp. vanilla

2 cups raw cranberries

Preheat the oven to 350 degrees. Grease and flour an 8x8-inch baking pan. Mix the flour with the baking powder and salt, and then add the remaining ingredients in the order given.  Pour batter into the pan and bake for about 40 minutes, or until a toothpick comes out dry. 

For the Sauce:

1 cup sugar

1/2 butter

1 tsp. vanilla

3/4 cup whole milk

Heat sauce ingredients in a saucepan until butter is melted and sugar is dissolved.  Pour the warm sauce over individual servings of cake.