Upside-down cranberry pudding from helen

2 tbsp butter,softened plus
6 tbsp butter, melted and cooled
1 1/2 c cranberries
1/4 c coarsely chopped walnuts
1/3 c plus 1/2 c sugar
1/2 c flour
1/2 c heavy cream

Preheat oven to 325. With a pastry brush, spread 2 tbsp butter over the bottom and sides of a 8” pie tin. Wash cranberries and pat dry. Spread them in the bottom of pie tin and sprinkle with walnuts and 1/3 c sugar.

In a mixing bowl, beat the egg and remaining 1/2 c sugar and beat until the mixture thickens and clings to beater. Beating constantly, add the flour a few tbsp at a time.then beat in melted cooled butter and pour the batter over the berries and nuts. Bake in the middle of oven for 45 min or until top is golden. Cool until room temp.

meanwhile whip the cream until stiff peaks.

Unmold cake and serve with whipped cream. Serves 6.
use blueberries as well.