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Toffee Cranberry Pudding

A festive Toffee Cranberry Pudding for a cold winters day. Packed with cranberries, this recipe doesn't require many ingredients or many steps...

Brought to you by BerryWorld

A festive Toffee Cranberry Pudding for a cold winters day

Treat yourself with this toffee cranberry pudding indulgence. Packed with cranberries, this recipe doesn't require many ingredients or many steps but would be a delight at any dinner party. Serve with thick cream or ice cream, or let the cranberry sauce speak for itself.

TIP: To cook one large pudding you need a 1.2 ltr (2pt) basin, lightly greased. Cover with greased greaseproof paper and tie with string. Allow 1 1/2 - 2 hours traditional steaming in a pan of simmering water, topping up with water occasionally.

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Servings

Ingredients

For the pudding

110 g butter, softened
175 g light soft brown sugar
2 free-range eggs
1 tsp vanilla extract
110 g wholemeal self-raising flour
50 g cranberries, chopped
1-2 tbsp milk

For the sauce

110 g cranberries
4 tbsp water
110 g light soft brown sugar
25 g butter
50 ml double cream

Instructions

Preheat oven to 180°C/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.