Ingredients – Pudding:

4 large baking apples

1 cup fresh or frozen cranberries

1 cup flour

1/2 cup brown sugar

3/4 cup white sugar

1 egg, beaten

1/2 cup water

4 Tablespoons butter plus 1 Tablespoon for pan

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

Ingredients – Caramel Sauce:

1/2 cup butter

1-3/4 cups dark brown sugar, packed

1/2 cup whipping cream

Pudding:Preheat oven to 375 degrees. Peel, core, and cut apples into uniformly thin slices. Place in buttered 9 x 11-inch baking pan; top with cranberries. Mix flour, sugar, baking powder, and salt together in a mixing bowl. Blend in beaten egg until well mixed — the mixture will be dry and crumbly. Sprinkle evenly over apples and cranberries. Dot with butter and sprinkle with cinnamon. Pour water around edges of the pan. Bake 45 to 60 minutes until the apples are tender when pierced with a fork.

Caramel sauce:Melt and stir butter and brown sugar in a medium saucepan over medium heat. Whisk in whipping cream and stir mixture until sugar is dissolved and the sauce is smooth. This takes 3 to 4 minutes. Be careful not to scorch this sauce.

Serve pudding with warm caramel sauce topped with more whipped cream or vanilla or cinnamon ice cream.

Serves:6 to 8