Toffee cranberry puddings

These fruity puddings are absolutely gorgeous and can give your evening a touch of luxury

Toffee Cranberry Puddings

Recipe courtesy of BerryWorld



For the pudding

  • Butter 110g, softened
  • Soft light brown sugar 175g
  • Eggs 2
  • Vanilla essence 1 tsp
  • Wholemeal self-raising flour 110g
  • Cranberries 50g, chopped
  • Milk 1-2 tbsp
  • Cranberries 110g
  • Water 4 tbsp
  • Soft light brown sugar 110g
  • Butter 25g
  • Double cream 50ml


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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 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.