olga_d_ont
Well-known member
CRANBERRY PUDDING CAKE:
1 1/2 cups fresh cranberries
1 1/3 cups water
1 cup sugar
2 tsp. cornstarch
1 Tbsp. butter
1/4 tsp. nutmeg
TOPPING:
1 1/4 cups sifted all purpose flour
2 tsp. baking powder
1/2 cup sugar
1/4 cup shortening
1/2 cup milk
1/2 cup cut up dates
1/2 cup raisins
1/2 cup chopped walnuts
2 Tbsp. sugar
Ice cream (optional
HEAT oven to 325 F. Have ready 10 x 6 x 1 1/2 inch OR 8-inch square glass baking dish.
COMBINE cranberries and water in saucepan and boil over high heat until the berries pop, about 5 minutes. Mix 1 cup sugar and cornstarch thoroughly and stir gradually into boiling mixture. Boil over high heat 1 minute. Stir in butter and nutmeg. Pour into baking dish.
SIFT flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and walnuts. Drop by large spoonfuls on top of cranberry mixture. Sprinkle with 2 Tbsp. sugar.
BAKE about 55 minutes or until topping is browned and cooked through. Serve warm with ice cream. Serves 6.
Margo Oliver’s Most Treasured Recipes
1 1/2 cups fresh cranberries
1 1/3 cups water
1 cup sugar
2 tsp. cornstarch
1 Tbsp. butter
1/4 tsp. nutmeg
TOPPING:
1 1/4 cups sifted all purpose flour
2 tsp. baking powder
1/2 cup sugar
1/4 cup shortening
1/2 cup milk
1/2 cup cut up dates
1/2 cup raisins
1/2 cup chopped walnuts
2 Tbsp. sugar
Ice cream (optional
HEAT oven to 325 F. Have ready 10 x 6 x 1 1/2 inch OR 8-inch square glass baking dish.
COMBINE cranberries and water in saucepan and boil over high heat until the berries pop, about 5 minutes. Mix 1 cup sugar and cornstarch thoroughly and stir gradually into boiling mixture. Boil over high heat 1 minute. Stir in butter and nutmeg. Pour into baking dish.
SIFT flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and walnuts. Drop by large spoonfuls on top of cranberry mixture. Sprinkle with 2 Tbsp. sugar.
BAKE about 55 minutes or until topping is browned and cooked through. Serve warm with ice cream. Serves 6.
Margo Oliver’s Most Treasured Recipes