Articles FoodDesserts & PancakesToffee Cranberry Pudding
image

Toffee Cranberry Pudding

By Rachel - Silversurfers Assistant Editor Dec 21, 2023

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.

Note: You could substitute blueberries if you can’t eat cranberries for medical reasons

Recipe courtesy of BerryWorld

The following two tabs change content below.

Rachel - Silversurfers Assistant Editor

Hello there! I’m Rachel and I’m the Assistant Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

Latest posts by Rachel - Silversurfers Assistant Editor (see all)

Leave a Comment!

Loading Comments