Cranberry Pudding with Butter Sauce

Cranberry Pudding with Butter Sauce

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A tasty baked pudding that is full of frozen cranberries then served topped with a hot creamy butter sauce is sure to be a hit. Dust with icing sugar to serve.

Lisa Kreft

Serves: 12 

  • 90g butter
  • 2 cups (400g) white sugar
  • 4 cups (500g) plain flour
  • 4 teaspoons (15g) baking powder
  • 1 teaspoon salt
  • 2 cups evaporated milk
  • 340g frozen cranberries, thawed
  • Hot Butter Sauce
  • 230g butter
  • 2 cups (400g) white sugar
  • 1 cup (250ml) heavy cream
  • 1 teaspoon vanilla essence

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Preheat oven to 170 degrees C. Grease and flour a ring tin. Mix together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the 90g butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
  3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes then turn out onto a wire rack and cool completely.
  4. Hot Butter Sauce

  5. In a saucepan, combine 230g butter, sugar and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.

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