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Christmas Cranberry Pudding Muffins with Vanilla Sauce

2 teaspoons baking soda
1/2 cup hot water
1 1/2 cups all-purpose flour
1/2 cup molasses or dark corn syrup
2 cups cranberries -- chopped

Vanilla Sauce:
1 cup sugar
1/3 cup butter
1/2 cup heavy cream -- (whipping cream)
1 teaspoon vanilla

1. Preheat oven to 350 degrees Fahrenheit. Generously grease twelve 21/2-inch muffin pans. Set aside. Dissolve baking soda in hot water.

2. In a large bowl, stir together flour, molasses and soda-water mixture till smooth. Fold in cranberries. Fill prepared pans about two-thirds to three-fourths full of batter.

3. Bake in a 350 oven for about 25 minutes or till a toothpick inserted near the center of one pudding comes out clean. Cool slightly. Remove from pans.

4. Serve puddings warm with warm Vanilla Sauce. Makes 12 servings.

*** Vanilla Sauce ***

In a medium saucepan, cook sugar, butter and whipping cream over medium heat, stirring till smooth. Bring just to boiling; reduce heat. Boil gently for 10 minutes or till mixture is slightly thickened, stirring constantly. Remove from heat and stir in vanilla.

Can freeze this pudding for up to 3 months.

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