Cranberry Raisin Pudding with Warm Butter Sauce

This is a great Dessert for Thanksgiving.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" x 8" Baking Pan brushed well with Pan release Mix.
1 - Recipe of Warm Butter Sauce (recipe to follow)

Pan Release Mix:
Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

2 C Flour
1 C Granulated Sugar
2 1/2 tsp Baking Powder
1/4 tsp Salt
3 TBS Butter, melted.
2/3 C Whole Milk
1 Large Egg
1 1/2 C Chopped Fresh Cranberries
1 C Dark Raisins

In a Large Mixing Bowl:
Flour
Sugar
Baking Powder
Salt
Whisk well.

Add:
Butter
Milk
Egg
Beat well with an Electric Hand Mixer for 2 minutes.

Fold in:
Cranberries
Raisins

Spoon the Batter into the Pan.
Bake for 40 - 45 minutes, until Golden Brown.

Serve with Warm Butter Sauce:

In a Saucepan on Low Heat:
8 TBS Butter, until Melted.

Increase Heat to Medium.

Add:
1 C Granulated Sugar
2/3 C Half and Half

Whisk well and continue Cooling until well combined and Creamy Smooth.

Remove from Heat.
Whisk in Vanilla.

Transfer to a Serving Pitcher.

Spoon some of the Sauce over Individual Servings.

Enjoy!
Peace in the Kitchen!