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.
You Might Also Like:
Cheesecake With BerryWorld Cranberry Glaze:
Vegetarian, Nut Free.
This cheesecake has a rich lemony filling topped with a wonderfully sweet and tangy cranberry glaze.
Cheesecake With BerryWorld Cranberry Glaze.
Cranberry Glazed Christmas Ham:
Dairy Free, Nut Free.
A classic Christmas recipe but this version maximises the festive flavours for minimal input.
Rather than boiling the gammon then baking it, this recipe slow cooks in the oven which results in beautifully succulent ham and less washing up.
Topped with cranberries, spices, maple and orange it really is maximum Christmas.
Cranberry Glazed Christmas Ham.
Cranberry Sausage Rolls:
Switch up standard sausage rolls to include cranberries and sage for the ultimate Christmas nibble.
Toffee BerryWorld Cranberry Puddings
Ingredients
- 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
Instructions
- 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
- Flourless California Walnut Cake With Poached Pears
- Chocolate Pudding Day: The Wednesday Link Up
- BerryWorld Strawberry And BerryWorld Blueberry Hot Pots: Using Recycled Jars
- BerryWorld Strawberry Mousse: Afternoon Tea Treat
- Chocolate Fondant: Valentine’s Day Treat For 2
- New South African Apple And Pear Recipes For 2018
- Cape Town Melktert with Sea-salted Caramel Apples And Pears
- Free State Chocolate Pear Pudding
- Dark Chocolate Fondant With Watercress Sorbet And
- How To Make Banoffee Pie: Delicious And Tasty
- California Raisin, Apricot Bread And Butter Pudding
- How To Make Strawberry Wholegrain Chia Pudding
- Lime And Coconut Yogurt Cake: Recipe
- Ginger And Chocolate Pot: Valentines Treat
- Red Fruit And Brioche Bread And Butter Pudding
- The North Face Coat, Primark Jumper And Tu Clothing
- Every Day Of Your Life Is A Special Occasion
- Long Floaty Floral Maxi Dress And White Converse Shoes
- Green Floral Maxi Dress And A Visit To The Beach
- Zip Up Adidas Jacket, Skinny Jeans And Black Boots
- Spending Summer Days In Bakewell
- How To Style A Retro Rainbow Print D Buckle Belt
- Still Wearing My Teddy Coat From Winter: Fashion Over 40
- Spring Has Sprung But The Jumpers Are Back Out!!
- Gold Colour Cream Pearl Hair Clips: New In Today
- A Day Out In York: Way Back Wednesday Style Post
- Rose Gold Colour Crystal And Peach Flower Stud Earrings
- What If We Rewrite The Stars? 0ver 40 Fitness
- Getting My Summer Wardrobe Ready: Over 40 Style
- Ne’er Cast A Clout ‘Til May Be Out! Over 40 Style
Find me on: Web | Twitter | Facebook
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 🙂