Recipe courtesy of BerryWorld.
Toffee BerryWorld Cranberry Puddings.
Not quite as rich and sweet as sticky toffee puddings but just as delicious.
Ideal for a quick weekend pudding any time of the year.
How To Make Toffee BerryWorld Cranberry Puddings:
Makes: 4-6 (depending on size of pudding basins)
Prep time: 10mins
Cook time: 30mins
What You Will Need:
110g/4oz butter, softened
175g/6oz soft light brown sugar
2 free range eggs
110g/4oz wholemeal self-raising flour
50g/2oz cranberries, chopped
1-2tbsp milk
Sauce:
110g/4oz cranberries
4tbsp water
110g/4oz soft light brown sugar
25g/1oz butter
50ml/floz double cream
How To Make Toffee BerryWorld Cranberry Puddings:
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 grease proof 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.
Tip:
To cook one large pudding you will need 1.2litre/2pint basin lightly greased. Cover with greased grease proof paper and tie with string. Allow ¹½ -2 hours traditional steaming in a large pan of simmering water, topping up with extra water occasionally.
What do you think of these Toffee BerryWorld Cranberry Puddings?
Do you fancy trying it?
Recipe courtesy of BerryWorld.
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Toffee BerryWorld Cranberry Puddings
Not quite as rich and sweet as sticky toffee puddings but just as delicious.
Ideal for a quick weekend pudding any time of the year.
- 110g/4oz butter, softened
- 175g/6oz soft light brown sugar
- 2 free range eggs
- 110g/4oz wholemeal self-raising flour
- 50g/2oz cranberries, chopped
- 1-2tbsp milk
- 110g/4oz 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.
- 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
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Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.
Oh wow. This looks amazing.
Author
Thanks for the comment 🙂