Cranberry Nut Pudding
Serves 8 - 10

Filling:
2 bags of cranberries, 12 oz. each
1 tsp. grated orange rind
1 cup of sugar
1/4 cup orange juice
1 cup black walnuts, chopped
1 tsp. allspice
1/2 stick of butter

Topping:
1-3/4 cup all-purpose flour, sifted
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. allspice
6 tbsp. cold butter (3/4 of a stick)
7/8 cup milk
2 tbsp. beaten egg

Preheat your oven to 375 degrees. Grease a 10 inch deep dish pie pan with butter. Combine the filling ingredients in a bowl and put into pie pan. For the topping, sift the flour, sugar, baking powder, salt and allspice together. Cut in the butter until the mixture is the consistency of coarse cornmeal. Add the milk and beat with a fork until just blended, forming a stiff, but sticky dough. Drop the dough in small pieces onto the filling leaving some spaces for steam to escape. Brush with the beaten egg and bake for a half hour or until golden brown.

Serve warm with French Vanilla Ice Cream and a few chopped Black Walnuts.