Recipe

Cranberry Cottage Pudding Recipe

Add Step-by-Step Photos	Craftyazgirl / All my dishes 1 year ago I got this recipe from "My Great Recipes" It's simple and easy great for the holidays. You can have the left overs (if there are any) for breakfast , cut and toasted with butter like a breakfast bread. It's a favorite at our house. Prep:20m Cook:40m Servings:9	Craftyazgir
	easy and tasty

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Ingredients

2 cups (8 oz.) cranberries

11/2 cups all-purpose flour

1/2 cup sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 egg, slightly beaten

1/2 cup milk

1/2 cup butter or margarine, melted

------Lemon Sauce-------

In small saucepan mix 1/2 cup sugar, 1/8 tsp. salt, and 2 Tbsp. cprnstarch. Gradually stir in 1 cup boiling water. Cook, stirring until thickened. Remove from heat. Stir in 2 Tbsp. butter or margarine, 3 Tbsp. lemon juice and 1 tsp. grated lemon peel. Serve hot. Makes about 1 3/4 cups.

Directions

Preheat oven to 400.F

Pick over cranberries. Rinse and put in medium saucepan with 1 inch of water. Bring to a boil. Simmer for 5 minutes or until skins burst open. Drain. Set aside.

In medium bowl, mix flour, sugar, baking powder, baking soda and salt.

Combine egg, milk, and butter. Add to dry ingredients. Mix only until

ingredients are dampened. Fold in berries.

Turn into greased 8-inch square baking pan.

Bake for 35 minutes or until pick inserted near center comes

out clean.

Cut in squares. Serve warm with the sauce.

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