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Toffee Cranberry Pudding

This delicious toffee cranberry pudding recipe is ideal when you need to put together a quick dessert but don’t want anything quite as rich and sweet and sticky toffee pudding. 

You get the satisfying taste of toffee, while cranberry brings a seasonal flavour. Can be made as one large pudding or several individual portions.

Serves: 4-6 (depending on size of pudding basins)    Prep time: 10 minutes    Cook time: 30 minutes

You’ll Need

  • 110g/4oz butter, softened
  • 175g/6oz soft light brown sugar
  • 2 free range eggs
  • 1tsp vanilla essence
  • 110g/4oz wholemeal self-raising flour
  • 50g/2oz fresh cranberries, chopped
  • 1-2tbsp milk

For the sauce

  • 110g/4oz fresh cranberries
  • 4tbsp water
  • 110g/4oz soft light brown sugar
  • 25g/1oz butter
  • 50ml/floz double cream

Method

  1. Preheat the oven to 180C/350F/gas Mark 4. Cream the butter and sugar together until light and fluffy. Then blend in the eggs, vanilla, flour and cranberries, adding a little milk if necessary to give a fairly soft consistency.
  2. Spoon the mixture into lightly greased individual pudding basins. Cover each loosely with a piece of greased greaseproof paper. Place on a baking tray and bake for 25-30 minutes until well risen and just firm.
  3. For the sauce place the cranberries in a saucepan with the water and sugar and heat gently until the cranberries pop and burst and the sauce reduces a little. Stir in the butter and continue for a few minutes until the sauce thickens and becomes slightly syrupy.
  4. To serve turn out the puddings and pour on a little of the cranberry toffee sauce. Serve with thick cream or ice cream and the rest of the sauce.

Cook’s tip: To cook one large pudding you will need 1.2litre/2pint basin lightly greased. Cover with greased greaseproof paper and tie with string. Allow 1½ -2 hours traditional steaming in a large pan of simmering water, topping up with extra water occasionally.

 

Recipe courtesy of BerryWorld

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Silversurfer's Assistant Editor

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