Cranberry-Orange Almond Pudding

Benson Kua

Ingredients

For the fruit:

1/2 stick unsalted 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, plus 2 tablespoons sugar

2 eggs, beaten

1 stick unsalted butter, melted

Few drops orange oil

1/3 cup flaked almonds

Raw sugar (such as turbinado), for sprinkling on top

Preparation

Preheat the oven to 325 degrees F.

Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.

Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.

Sprinkle flaked almonds and raw sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.

Comments

Permalink Me And My Sweets
January 2, 2012

Yummie!!! Btw what is Turbinado Raw Sugar? Is it a brand?

http://meandmysweets.blogspot.com

Permalink Sheri Wetherell
January 2, 2012

Hi! Turbinado sugar is a molasses-rich sugar (demerera is another similar type) that is coarse in texture, like the brown packets of Raw Sugar you often see in coffee shops. It's often used in baking.

Hope that helps!

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