Cranberry Goodin Puddin
Cranberry Goodin Puddin offers a delightful combination of tart cranberries and nutty topping in a moist, flavorful dessert perfect for holiday gatherings and cozy family dinners.
Ingredients
Instructions
- Grease an 8-inch pie pan.
- Spread cranberries over the bottom of the pie pan.
- Sprinkle 1/4 cup sugar and walnuts over the cranberries.
- Beat the egg until well combined.
- Add 1/2 cup sugar to the egg and beat again.
- Add flour, melted butter, and shortening to the egg and sugar mixture.
- Beat until smooth and well mixed.
- Pour the batter over the cranberries in the pie pan.
- Bake at 325°F (163°C) for 45 minutes.
Tips & Substitutions
For a sweeter pudding, consider increasing the sugar to 3/4 cup if desired. You can substitute walnuts with pecans or omit nuts for a nut-free option. If fresh cranberries are unavailable, frozen ones can be used, but do not thaw them before baking. Ensure the butter is not too hot when added to prevent cooking the egg mixture.
Serving Suggestions
This Cranberry Goodin Puddin is best served warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of hot tea or coffee. For a festive touch, serve alongside slices of Quick Gingerbread during holiday gatherings for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in an oven-safe dish and warm it at 300°F (150°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for about 30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Goodin Puddin contains roughly 436 calories, with 6g protein, 45g carbohydrates, and 27g fat. It is a good source of protein (12% of the Daily Value) and iron (10% 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 dried cranberries instead of fresh?
Using dried cranberries is not recommended as they have a different texture and sweetness. Fresh cranberries provide a tartness that balances the sweetness of the pudding. If fresh cranberries are not available, opt for frozen cranberries instead.
Is it possible to make this recipe gluten-free?
Yes, you can substitute regular flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add it separately according to the package instructions to achieve the right texture.
Can I make this pudding ahead of time?
Yes, you can prepare the pudding a day in advance. Bake it as instructed, let it cool, and then refrigerate. Reheat before serving to enhance the flavors. This makes it a convenient option for gatherings or holiday meals.
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).