FBD

Cranberry Nut Pudding

Tart cranberries and black walnuts in a spiced orange filling topped with a drop biscuit crust — a rustic holiday pudding cake.

AmericanVegetarianIntermediate35 minBy Northstar

Ingredients

Servings
8
  • 24 oz fresh cranberries (2 bags)
  • 1 tsp grated orange rind
  • 1 cup sugar
  • 0.3 cup orange juice
  • 1 cup black walnuts, chopped
  • 1 tsp allspice, divided
  • 0.5 cup butter, melted
  • 1 0.8 cup all-purpose flour, sifted
  • 1 tbsp sugar for topping
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 6 tbsp cold butter for topping
  • 7/8 cup milk
  • 2 tbsp beaten egg

Instructions

  1. 1

    Preheat oven to 375°F. Grease a 10-inch deep dish pie pan.

  2. 2

    Combine cranberries, orange rind, sugar, orange juice, walnuts, 1/2 tsp allspice, and melted butter. Pour into pan.

  3. 3

    For topping, sift flour, 1 tbsp sugar, baking powder, salt, and remaining allspice. Cut in cold butter until like coarse cornmeal.

  4. 4

    Add milk and beat with a fork until just blended into stiff sticky dough. Drop in small pieces onto filling, leaving some spaces for steam.

  5. 5

    Brush with beaten egg and bake 30 minutes until golden. Serve warm with French vanilla ice cream.

Tags

holidaycranberryorangeChristmasamericanwalnutpudding