When you try new recipes, sometimes they flop. Well, I don't think this cranberry pudding from Magnolia Days' blog flopped so much as it was not liked at my house. I received three - really six - thumbs down when I served this. But I wanted to post this anyway because (1) someone out there might like this - I didn't think it was that bad and (2) I wanted to debunk the myth that I just wiggle my nose and culinary magic happens. I wish that were the case, but I definitely make things that go straight into the garbage...just like everyone else. So, here goes...a cranberry pudding that was not an instant hit. Maybe a hard sauce would have been a better topping than the light dusting of powdered sugar.
I don't blame this recipe for my culinary failure - at all! It just wasn't my family's taste.
1-1/2 C white whole wheat flour
1/2 t baking soda
1/2 t freshly ground pink Himalaya salt
2 C fresh cranberries
1/3 C boiling water
1/2 C unsulphered molasses
Lightly butter a baking dish. In a bowl, sift together
the dry ingredients, toss in the berries and the molasses. Pour the water over it
all and mix until blended. Spoon the batter into
the pan and cover with foil. Place the dish into a larger
baking dish filled with water to about halfway up the sides of the pan. Bake at 325 for an hour. Let cool and invert onto a serving platter.
Comments
Post a Comment