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American Southern
Cranberry Baked Pudding
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 28. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
6Servings
mediumDifficulty
Why This Recipe Works
The layered construction with alternating crusts creates structural support that prevents the cranberries from collapsing into a jammy mess. Cranberries are high in pectin, which naturally thickens during baking as heat breaks down cell walls and releases this gelling agent. The moderate oven temperature allows the pastry to cook through while giving the berries time to soften and release their juices, which are then absorbed by the crust layers, creating a cohesive pudding rather than separate components.
Before You Begin
- •This recipe requires interpretation as measurements are not specified. Plan on 4 cups fresh or frozen cranberries, 1 cup sugar (adjust to taste), and enough pie dough for a double crust plus extra for interior layers
- •Cranberries are extremely tart; taste your filling after adding sugar and adjust sweetness before layering
- •Have all crust layers rolled out before assembly to prevent the bottom layer from becoming soggy
- •A 'moderate oven' in 1866 terminology translates to approximately 350°F in modern ovens
- •The berries will release significant liquid during baking—this is expected and will be absorbed by the crust layers
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