Aunt Millie's Cranberry Pudding

The Cake

Mix together:

• 1 cup flour
• 1 cup sugar
• 1/2 tsp salt
• 2 level tsp baking powder

In measuring cup, mix together:

• 1/2 cup evaporated milk (PET is good)
• 1/2 cup sour cream
• 1 tsp mexico vanilla (don't you dare use different vanilla and then complain that it doesn't taste right)

Stir the measuring cup mixture into dry ingredients.

Then add:

• 3/4 cup grated pecans
• 2 cups washed fresh cranberries

Melt 1/2-stick butter (UNSALTED!) and pour into square pan or pyrex dish. Then pour batter in.

Bake at 400 until inserted toothpick comes out clean--approximately 20-30 minutes. While still warm, pour icing over and spread.


The Icing

• 1/3 cup evaporated milk
• 1/2 cup sugar
• 1/2 stick butter
• 1 tsp mexico vanilla (again, don't use regular vanilla. you'll just ruin this recipe.)

Add ingredients to small pot on stove.  Cook, stirring occasionally, to softball stage and pour over warm pudding. Spread evenly. It should harden to a nice coating on top of the bread pudding.


Husbands sweet Aunt Millie made this for us one Christmas. I was so blown away by it that I had her write the recipe out for me. Then, I lost the recipe in our move, and I had to ask for it again. I've only made it one time, and mine just wasn't as good as hers... which I attribute partially to the fact that she doesn't actually own a written copy of this recipe and partially to my use of salted butter. Apparently, you need some sort of coastal Texan genetics to get this recipe just perfect, but I'm going to continue to try anyway.