Cranberry Pudding



For the Butter Sauce (we ommited this):


Cut the cranberries in half. Place them in a colander and rinse out the seeds.

In a large bowl, combine the flour, baking soda,  baking powder, and a pinch salt.

In anothe bowl, cream together the butter and  sugar until light and fluffy.

Beat in the flour mixture alternately with the milk (previously combined in a separated bowl).

Stir in the cranberries.

Grease the round pan well. Pour the cranberry mixture into the pan.

Bake in the preheated oven at 180°C for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


For the Butter Sauce:

In a saucepan, combine the butter, sugar, and cream.

Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes.

Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.