Anna Olson’s fabulous new book, Sugar: Simple Sweets and Decadent Desserts (Whitecap), doesn’t overdose on the sweet stuff. In fact, this gratin, a cross between cake and bread pudding, is tart, a perfect ending to a rich Thanksgiving dinner.
Prepare gratin as above, but divide cranberries and batter among 8 custard cups, small souffle dishes or ramekins that will hold about 5 oz (150 mL) each. Bake in centre of preheated 400F (200C) oven 25 to 30 minutes. Then brush warm tops with a little melted apricot jam (removing any chunks) for a fruity glaze.