Cranberry Nut Pudding

Filling:

2 bags of cranberries, 12 oz. each

1 teaspoon grated orange rind

1 cup of sugar

1/4 cup orange juice

1 cup black walnuts, chopped

1 teaspoon allspice

1/2 stick of butter, melted

Topping:

1 3/4 cup all purpose flour, sifted

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon allspice

6 tablespoons cold butter (3/4 of a stick)

7/8 cup milk

2 tablespoons beaten egg

Preheat your oven to 375 degrees. Grease a 10 inch deep dish pie pan
with butter.

Combine the filling ingredients in a bowl and put into pie pan. For
the

topping, sift the flour, sugar, baking powder, salt and allspice
together.

Cut in the butter until the mixture is the consistency of coarse
cornmeal.

Add the milk and beat with a fork until just blended, forming a
stiff, but

sticky dough. Drop the dough in small pieces onto the filling
leaving some

spaces for steam to escape. Brush with the beaten egg and bake for a
half

hour or until golden brown.

Serve warm with French Vanilla Ice Cream and a

few chopped walnuts.