Saucy Cranberry Maple Pudding Cake
Saucy Cranberry Maple Pudding Cake might be just the dessert you are searching for. One serving contains 234 calories, 3g of protein, and 13g of fat. This vegetarian recipe serves 8. Not Head to the store and pick up salt, milk, cranberries, and a few other things to make it today. From preparation to the plate, this recipe takes around 38 minutes.
Position rack in the center of the oven; preheat to 400F. Butter a 2-quart, 2-inch deep baking dish or 10-inch glass or ceramic pie plate.
Combine cranberries, maple syrup, and water in medium saucepan. Bring to a simmer; cook for 3 minutes.
Transfer 1/2 cup of berries, with some juice, to small bowl; set aside.
Pour remaining berries and juice into baking dish; heat in oven for about 5 minutes.
Whisk flour, cornmeal, baking powder, and salt in medium bowl.
Whisk egg, milk, butter, and vanilla in another medium bowl; add flour mixture and whisk until blended.
Remove baking dish from oven and scrape batter over berries (no need to cover completely). Spoon reserved berries and juice randomly over batter.
Bake 15-20 minutes until topping is golden brown, feels crusty, and springs back when you press it. Cool pudding for 5 minutes before serving (with desired topping).