Cranberry Pudding Cake

This Cranberry Pudding Cake is a simple holiday dessert. This pudding is also called “Christmas Pudding”. There are a lot of versions for this recipe, my recipe is simple and easy to make. The warm brown sugar sauce makes this recipe a perfect dessert after a heavy holiday meal. 

The cake is crumbly and loaded with cranberries which gives the cake a punch of tartness. But when you add the sweet warm brown sugar sauce to the cake, it gives the cake a perfect balance of flavors.

What you’ll need to make Cranberry Pudding Cake

For the Pudding

• Butter
• White Sugar
• All-purpose flour
• Baking powder
• Sea Salt 
• Milk
• Fresh or frozen Cranberries

For Brown Sugar Sauce

• Brown sugar
• All-purpose flour
• Salt
• Water
• Butter
• Vanilla extract

How to make Cranberry Pudding Cake with step by step photos & instructions

1. Preheat the oven to 350°F. Grease a baking dish and set aside.

2. For the Pudding – In a large bowl, add butter and sugar. Beat until you get creamy consistency.

3. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk.

4. Stir in cranberries.

5. Pour into a baking dish. Top with few more halved cranberries. Bake for 40 minutes. 

6. For the Brown Sugar Sauce – In a saucepan, combine brown sugar, flour, salt and water. Stir until smooth.

7. Cook and keep stirring until the mixture comes to boil. Reduce heat and cook for 2 more minutes.

8. Remove from heat, stir in butter and vanilla extract. Let it cool for some time.

9. Pour the sauce over warm pudding and serve.

Notes

• You can skip the Brown sugar sauce part by substituting with buttercream sauce or vanilla ice cream.
• You can store the leftover Brown Sugar Sauce in a container and refrigerate for 30 days.

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.