Cranberry Pudding

Last year our mom made this amazing desert for Christmas, making it a new holiday favorite.  It is rich and sweet at the same time, an absolute crowd pleaser. It is easy to prepare ahead of time - just store in the refrigerator.

Pudding:
2 cups raw cranberries (16 oz)
1 1/2 cup white sugar
1/2 cup chopped pecans
2 eggs
12 tablespoons butter, melted (1 1/2 stick)
1 teaspoon baking powder
1 cup flour

Topping:
1 cup white sugar
1/2 cup butter
1/2 cup half and half
1 teaspoon vanilla

Preheat oven to 325. Grease a 9 x 11 pan generously with butter. Toss the cranberries, 1/2 cup white sugar and pecans in a bowl. Spread across the bottom of the prepared pan.

With a standing mixer, beat eggs, 1 cup sugar and butter. Reduce speed to low and add flour and baking powder. Mix until just combined. Pour mixture over cranberries. Bake until golden brown, approximately 40 minutes.

When you are ready to serve the desert, bring 1 cup of sugar and 1/2 cup butter to a boil, stirring for one minute. Stir in cream and vanilla.  Serve warm over pudding