Recipe courtesy of BerryWorld


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


  • 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.