Cranberry-Nut Pudding
by Suzanne Martin, Wautoma

1-1/4 cups cranberries 1/4 cup light brown sugar, packed 1/3 cup chopped walnuts 1 large egg

1/2 cup granulated sugar 1/2 cup flour 1/3 cup butter

Heat oven to 325 degrees. Spray a 9-inch pie plate with cooking spray. Spread cranberries in pie plate; sprinkle with brown sugar and nuts. In a large bowl using a wire whisk, beat egg until frothy. Beat granulated sugar 1/4 cup at a time into egg. Beat in flour 1 Tbsp. at a time. Mixture will be stiff. Beat in melted butter and blend until smooth. Pour batter over cranberries and nuts. Bake 30–35 minutes until golden brown and wooden toothpick comes out clean. Cool on wire rack 30 minutes. If desired, sprinkle with a little powdered sugar, cut into wedges, and serve with ice cream. Serves 6.