Gluten Free Cranberry Pudding

Way back when I worked in a library in Iowa, a colleague made this cranberry pudding recipe that I absolutely LOVED. She gave me a copy of the recipe, and I've been playing with it ever since. I started out modifying it to make in a bundt pan, which is lovely and festive. That doesn't work too well in my little countertop oven, though, so this time I had to make the amount for the 8×8 pan. With all the changes I've made, I don't think the original recipe is recognizable anymore! Especially after this year. So this is pretty much all mine, inspired by others.


Cream together:

1/2 cup butter (1 stick)
2 eggs, beaten
1 cup sugar

Mix liquid ingredients:

3/4 cup whole milk or cream
1/4 cup lemon juice
1 teaspoon vanilla extract
1/2 teaspoon orange extract

Sift together:

1-1/2 cup Bob's Red Mill gluten free all-purpose flour mix
1/2 cup teff flour
4 teaspoons baking powder
1/2 teaspoon ground cinnamon

Mix together all three groups of ingredients. At last, gently fold in:

2 cups whole cranberries

Bake in an 8"x8" greased and floured pan (round or square, can line bottom with pastry paper instead of greasing pan) for 50 minutes at 340F (convection oven) or 350F (conventional oven.


About pfanderson

Single mom, emerging technologies librarian, e-health, EBHC, informatics, search engines, social media, MODERATE, ♫, quilts/yarn/origami, food, iaido. SL: Perplexity Peccable
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s