I know Thanksgiving is now practically ancient history, but I wanted to share with all of you a really unique holiday recipe sent in by Jenn:

For the following recipe the only thing I really had to buy was molasses and cranberries, that’s why I thought it might be good for your show.

My grandmother used to make cranberry pudding every Thanksgiving and Christmas. It was always my favorite and cranberry pudding leftovers are what I used to end up midnight-snacking on during the holidays. Before my grandmother passed away, she gave this recipe to my mother. My mom doesn’t really do a lot of baking, so every holiday season I end up making it and eating the majority of it because I love it so much.Everyone who has ever tasted it has found it yummy, even people who don’t like cranberries (or pudding like my one friend…although i don’t know how you can not like pudding).

Technically it’s two recipes in one, it’s accompanied by a butter sauce. But I practically drown my pudding in the sauce, that’s the best way. It’s the perfect balance of tart and sweet. I’ll stop rambling now and give you the recipe:

• 2 cups cranberries
• 1 egg
• 1 3/4 cup flour
• 1/4 teaspoon salt
• 1/2 cup molasses (mild)
• 1/2 cup hot water with 1/2 tspn baking soda in it

Combine egg , salt, sifted flour, molasses, and hot water. Alternate the flour, molasses, and hot water.

Add two cups of chopped cranberries (I use a food processor…but one time I didn’t have it and ended up chopping up cranberries by hand…no easy task, haha).

The original recipe says to put it in a greased baking dish and steam for 2.5 hours, but I put mine in a steamer and grease the bowl I steam it in. It takes 2-2 1/2 hours, basically until it has the texture of a bread pudding.

The sauce only takes a few minutes.

• 1/2 cup butter
• 3/4 cup sugar
• 1/2 cup cream
• 1 teaspoon vanilla extract

Melt the butter and sugar together in a double boiler. Stir in the cream and the vanilla. Then drizzle or drown your cranberries in it!

I hope you guys try this recipe. I was going to send pictures but then my family and I consumed it over Thanksgiving.

Here at Working Class Foodies, we know that if an entire dish gets eaten before you can snap a single photo, you’ve got a success on your hands.

Enjoy!