Pudding: Lorraine's Cranberry Pudding and Butterscotch Sauce

posted by Elle 12-01-102 4:26 PM

Lorraine's Cranberry Pudding and Butterscotch Sauce

For Cake:
1/2 cup sugar
2 TB. butter or margarine
1 cup sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup whole cranberries
1/2 cup. chopped walnuts
1/2 cup milk

For Sauce:
1 cup brown sugar
1/2 cup butter or margarine
4 TB. cream (or milk)
1 tsp. vanilla

Cream sugar and butter together. Sift together flour, baking powder and salt; add cranberries and nuts, and combine with creamed mixture. Add milk and mix well. Bake in 9x9-inch or 7x11-inch pan at 350 degrees, approximately 40 minutes.

Sauce Directions: Blend butter and sugar in pan; bring to boil, stirring to complete blending. Remove from stove; add milk and vanilla and stir well. Keep warm over hot water until needed. Sauce is also delicious over ice cream.

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