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Dish of cranberry muffins with hot butter sauce being poured over the top.

Cranberry Pudding With Butter Sauce - A Tasty British Dessert

  • Author: Nancy Blackstone
  • Prep Time: 15 Minutes
  • Cook Time: 25-30 Minutes
  • Total Time: 45 Minutes
  • Yield: 12 Servings 1x
  • Category: Dessert
  • Method: Oven, Stovetop

Description

Tart cranberry muffins with a hot, sticky, sweet butter sauce come together in a delicious cranberry pudding holiday dessert (or breakfast!) that is impossible to resist!


Ingredients

Scale

Cranberry Pudding

3 tablespoons butter

1 cup sugar

1 cup evaporated milk

3 tablespoons baking powder

1 teaspoon salt

2 cups flour

2 cups fresh whole cranberries

Hot Butter Sauce

1/2 pound (16 tablespoons) butter

1/2 cup cream

1 teaspoon vanilla

1 cup sugar


Instructions

Cranberry Muffins

Preheat oven to 350 degrees. Generously grease a 12-muffin pan with butter or non-stick baking spray.

  1. Bring butter to room temperature. In a large mixing bowl, use an electric mixer to beat butter and sugar until fluffy. 
  2. Add in evaporated milk, baking powder, and salt. Mix until fully combined.
  3. Using a spatula, gently fold in the two cups of flour by hand, just until all of the white powder disappears. Do not over mix or muffins will be tough and chewy.
  4. Very gently fold in the cranberries just until combined.
  5. Pour into greased muffin pan and bake approximately 20 minutes, until a wooden toothpick comes out clean or with just a few crumbs. 
  6. Cool for 5 minutes, then remove muffins and place in a serving basket. 

Butter Sauce

  1. Melt 1/2 pound (16 tablespoons) butter in a non-stick pan over low heat. 
  2. When melted, add cream and vanilla, and stir for 30 seconds.
  3. Add in sugar. Turn up heat and bring to a boil, stirring constantly. Sauce will be ready in about 5 minutes, when the sugar has melted and it is a thick and creamy consistency. 
  4. Pour into a small pitcher or a bowl with a ladle and serve immediately, while hot. 

Notes

Carefully watch muffins and do not over bake or they become tough on the outside.

Promptly remove muffins from muffin tin after 5 minutes of cooling. Waiting longer can result in them sticking to the pan. 

Store cooled muffins in an airtight container.

Store leftover butter sauce in an airtight container. Reheat on stovetop.

Keywords: Holiday desserts, holiday breakfasts, English Desserts, British Desserts, British Pudding, English Pudding, cranberry desserts, cranberry breakfasts, fresh cranberry recipes