Cranberry Nut Pudding

CRANBERRY NUT PUDDING

1 1/2 cups fresh cranberries
1/2 cup dark brown sugar
1 cup pecans
2 eggs
1/2 cup sugar
2/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter or margaring, melted
Vanilla ice cream

Arrange cranberries evenly over the bottom of a buttered 1-quart baking dish. Sprinkle with brown sugar and pecans. Beat eggs and sugar in a large mixing bowl until thick. Add flour, cinnamon, salt and butter; mix until smooth. Pour batter over cranberries. Bake in a 350^o oven for 45 minutes or until a wooden pick inserted near the center comes out clean. Cool for 15 minutes. Serve warm with ice cream. YIELD: 6 to 8 servings.