For The Filling
- 21/2 cup fresh or frozen, thawed cranberries
- 1/3 cup plus 1 tablespoon maple syrup (grade b or grade a dark amber is fine)
- 1/4 cup water
- baking dish about 2-inch deep, or a 10-inch glass or ceramic pie plate
- electric mixer
Position a rack in the center of the oven and preheat the oven to 400°F. Butter the baking dish or pie plate.
To make the filling: Combine the cranberries, maple syrup, and water in a medium saucepan, bring to a simmer, and cook for 3 minutes.
Transfer 1/2 cup of the berries, with some juice, to a small bowl and set aside. Pour the remaining berries and juice into the baking dish and set in the oven to heat for about 5 minutes while you make the topping.
For The Topping
- 2/3 cup unbleached all-purpose flour
- 1/3 cup fine or medium-grind cornmeal
- 11/2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 cup whole milk
- 4 oz unsalted butter, melted and still warm
- 1 tsp pure vanilla extract
- lightly sweetened whipped cream or vanilla ice cream (optional)
To make the topping: Whisk the flour, cornmeal, baking powder, and salt in a medium bowl. Whisk the egg, milk, butter, and vanilla in another medium bowl. Add the flour mixture and whisk just until blended. Remove the baking dish from the oven and scrape the batter over the berries (without necessarily covering them all completely). Spoon the reserved berries and juice randomly over the batter.
Bake for 15 to 20 minutes, until the cornmeal topping is golden brown, feels crusty, and springs back when you press it with your fingers. Cool the pudding for 5 minutes or so before serving plain or with whipped cream or vanilla ice cream, if desired.
Excerpted from Sinfully Easy Delicious Desserts by Alice Medrich/Artisan Books, 2012.
