Cranberry Nut Pudding
2 (12-oz.) bags of cranberries
1 tsp. grated orange rind
1 cup of sugar
1/4 cup orange juice
1 cup black walnuts, chopped
1 tsp. allspice
1/2 stick of butter, melted
1 3/4 cup all-purpose flour, sifted
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. allspice
6 tbsp. cold butter
7/8 cup milk
2 tbsp. beaten egg
Preheat your oven to 375�F. Grease a 10-in. deep dish pie pan with butter.
Combine the filling ingredients in a bowl and put into pie pan.
For the topping, sift the flour, sugar, baking powder, salt and allspice
together. Cut in the butter until the mixture is the consistency of coarse
cornmeal. Add the milk and beat with a fork until just blended, forming a stiff,
but sticky dough.
Drop the dough in small pieces onto the filling leaving some spaces for steam to
escape. Brush with the beaten egg.
Bake for 30 min. or until golden brown.
Serve warm with French Vanilla Ice Cream and a few chopped walnuts.