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Share your recipes November 2012

Food Ventures

Saucy Cranberry Maple Pudding Cake

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(Courtesy of Sinfully Easy Delicious Desserts) Serves 6.

Whipped cream or vanilla ice cream make perfect toppers for this not quite pudding and not quite cake dessert. Reheat leftovers in the microwave.


For the Filling

2 & ½ cups (10 ounces) fresh or frozen, thawed cranberries

½ cup plus 1 tablespoon maple syrup (Grade B or Grade A dark amber)

¼ cup water


For the Topping

2/3 cup (3 ounces) unbleached all-purpose flour

1/3 cup (1.5 ounces) fine or medium-grind cornmeal

1 & ½ teaspoons baking powder

½ teaspoon salt

1 large egg

½ cup whole milk

8 tablespoons (4 ounces) unsalted butter, melted and still warm

1 teaspoon pure vanilla extract


Preheat oven to 400 degrees F. Butter a 2-quart baking dish (about 2 inches deep) or a 10-inch glass or ceramic pie plate.

To make the filling, combine the cranberries, maple syrup, and water in a medium saucepan, bring to a simmer, and cook for 3 minutes. Transfer ½ cup of the berries, with some juice, to a small bowl and set aside. Pour the remaining berries and juice into the baking dish and set in the oven to heat for about 5 minutes while you make the topping.

To make the topping, whisk the flour, cornmeal, baking powder, and salt in a medium bowl.
Whisk the egg, milk, butter and vanilla in another medium bowl. Add the flour mixture and whisk just until blended. Remove the baking dish from the oven and scrape the batter over the berries (without necessarily covering them all completely). Spoon the reserved berries and juice randomly over the batter.

Bake for 15 to 20 minutes, until the cornmeal topping is golden brown, feels crusty, and springs back when you press it with your fingers. Cool the pudding for 5 minutes or so before serving plain or with whipped cream or vanilla ice cream, if desired.


Ann's Article:

Specialty Foods and Cookbooks Great for Holiday Gifts


Ann Hattes travels far and wide in search of interesting food adventures.

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