Cranberry Cottage Pudding
A moist, flavorful cranberry pudding with tart cranberries and a tender texture, perfect for festive occasions or cozy gatherings with warm lemon sauce accompaniment.
Ingredients
Instructions
- Beat the egg in a mixing bowl.
- Add sugar and salad oil to the beaten egg and mix well.
- Sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg mixture alternately with the milk, mixing until smooth.
- Fold in the chopped cranberries.
- Pour the batter into a greased 8 x 8-inch pan.
- Bake at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm with warm lemon sauce.
Tips & Substitutions
For a richer flavor, consider substituting half of the milk with buttermilk. You can also use frozen cranberries if fresh ones aren't available; just add them directly without thawing. To enhance the sweetness, a dash of vanilla extract can be mixed in. Make sure to sift the dry ingredients well to avoid lumps.
Serving Suggestions
Serve warm with a drizzle of warm lemon sauce for a delightful contrast. This pudding pairs beautifully with Lemon-Apricot Parfaits as a light dessert option. For a complete meal, consider serving it alongside a simple green salad or a side of Mushroom Macaroni to balance the sweetness.
Storage & Reheating
Store leftover cranberry cottage pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 10 minutes to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Cottage Pudding contains roughly 421 calories, with 7g protein, 89g carbohydrates, and 6g fat. It is an excellent source of vitamin C (29% of the Daily Value), iron (22% of the Daily Value), and calcium (22% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 493mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of cranberries?
Yes, you can substitute cranberries with other tart fruits like raspberries or chopped apples. Adjust sugar levels accordingly, as some fruits are sweeter than others. If using very sweet fruits, you might want to reduce the sugar slightly to maintain balance.
What can I serve with cranberry cottage pudding?
This pudding is delicious on its own but can be complemented with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, serve it alongside a citrus salad or a light yogurt parfait to enhance the overall flavor experience.
Can I make this recipe gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum to help with texture. Keep an eye on the baking time as gluten-free cakes can sometimes bake faster or slower.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).