Brandied Cranberry Pudding Recipe
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Brandied Cranberry Pudding

4 cups fresh whole cranberries, washed and dried
1 1/2 cups granulated sugar
1/2 cup chopped walnuts
1/4 cup cognac, brandy or water
2 large eggs
1 cup all-purpose flour
1/2 cup unsalted butter, melted

Preheat the oven to 325 degrees F. Butter a shallow 1 1/2-quart baking dish.

Spread the cranberries evenly over the bottom of the dish. Sprinkle 3/4 cup of the sugar and the walnuts on top. Pour the cognac around the cranberries in the dish.

In a bowl, beat the eggs until foamy. Add the remaining sugar and beat until light and fluffy. Fold in the flour and melted butter. Spoon the batter over the top of the cranberries. Bake for 45 to 55 minutes or until the pudding is golden.

To serve, spoon into individual serving dishes and top with whipped cream or vanilla ice cream, if desired.

Makes 8 servings.

Source: The Great Holiday Baking Book

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