Cranberry Nut Pudding

Cranberry Nut Pudding

This is an excellent festive dessert when fresh cranberries are available. Usually around December and January fresh cranberries are plentiful in the grocery stores.

-Sweet Mama Janisse


For 8 people ()


  • 2 bags cranberries (12 oz. each)
  • 1 teaspoon(s) grated orange rind
  • 1 cup(s) sugar
  • 0.25 cup(s) orange juice
  • 1 cup(s) black walnuts, chopped
  • 1 teaspoon(s) allspice
  • 0.5 stick of butter, melted


  • 1.75 cup(s) all-purpose flour
  • 1 tablespoon(s) sugar
  • 1 tablespoon(s) baking powder
  • 0.5 teaspoon(s) salt
  • 0.5 teaspoon(s) allspice
  • 6 tablespoon(s) cold butter (3/4 of a stick)
  • 0.88 cup(s) milk
  • 2 tablespoon(s) beaten egg

Cranberry Nut Pudding Directions

  1. Preheat your oven to 375F. Grease a 10 inch deep dish pie pan with butter.
  2. Combine the filling ingredients in a bowl and put into pie pan. For the topping, sift the flour, sugar, baking powder, salt and allspice together. 
  3. Cut in the butter until the mixture is the consistency of coarse cornmeal.
  4. Add the milk and beat with a fork until just blended, forming a stiff, but sticky dough. Drop the dough in small pieces onto the filling leaving some spaces for steam to escape.
  5. Brush with the beaten egg and bake for a half hour or until golden brown. Serve warm with French Vanilla Ice Cream and a few chopped walnuts.

Nutrition facts