OOPS!

'Tis the season for cranberries. There's a package of cranberries in the fridge, so why not bake a cranberry dessert? I had a cranberry orange pudding dessert recipe I've been wanting to try.

It was easy enough to put together, and all goes well until it was baking in my 325 degree oven. OOPS!  (Well, I knew that filling the baking dish to the top would be risky, but I decided to take my chances and see what would happen.)

And here- is- what- happened!

The pudding runneth over.

I sampled what ran over the baking pan, and it's delicious! So here's the recipe:

Cranberry Orange Pudding

For the fruit:
1/2 stick butter

4 1/2 cups cranberries

3 Tablespoons sugar

For the batter:

1 1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 3/4 cups sugar

2 eggs, beaten

1 stick butter, melted

splash of orange juice

1/3 cup pecans (or walnuts, or slivered almonds)

Brown sugar for topping

Preheat oven to 325 degrees.

Melt 1/2 stick butter in a saucepan, add cranberries and 3 T. sugar. Cook until cranberries begin to pop. Remove pan from heat

Combine flour, baking powder, baking soda, and sugar in a large bowl. Add eggs, melted butter and orange juice. Pour half of the batter in a deep dish pie plate. Cover with cranberry mixture and top with the remaining batter. Sprinkle with nuts and brown sugar. 

Bake for 45 minutes to an hour, until the top is golden brown and set.

Make sure the baking pan is large enough so the dessert does not bubble over!

Serve with ice cream or whipped cream.

Serves 6