Toffee cranberry puddings
Ingredients
For the pudding
- 110g Butter softened
- 175g Soft light brown sugar
- 2 Eggs
- 1tsp Vanilla essence
- 110g Wholemeal self-raising flour
- 50g Cranberries chopped
- 2tbsp Milk
- 110g Cranberries
- 4tbsp Water
- 110g Soft light brown sugar
- 25g Butter
- 50ml Double cream
Method
- 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.
