Cranberry Nut Pudding


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


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

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

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

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

hour or until golden brown.

Serve warm with French Vanilla Ice Cream and a

few chopped walnuts.