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
- 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
- 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.
- 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.
- 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.
- 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.
Note: You could substitute blueberries if you can’t eat cranberries for medical reasons
Recipe courtesy of BerryWorld