Tuesday 28 February 2017

Cranberry Pudding With Butterscotch Sauce

Cranberry Pudding With Butterscotch Sauce

Here are the complete recipe for cranberry pudding with butterscotch sauce


- dried apricots 180g

- cranberries 50g, fresh or frozen

- boiling water 200ml

- butter 100g

- light muscovado sugar 100g

- egg 1

- plain flour 150g

- baking powder 1.5 tsp

For the sauce:

- light muscovado sugar 100g

- double cream 125ml

- butter 70g

- maple syrup 1 tbsp

- cranberries 100g, fresh or frozen


- Cut the apricots into small pieces and put them in a heatproof mixing bowl. Add the 50g of cranberries and pour the boiling water over. Set aside while you make the pudding.

- Butter the pudding bowl with a small knob of butter. Sieve together the flour and baking powder. Put the rest of the butter into the bowl of a food mixer fitted with a flat beater. Add the sugar and beat for 4-5 minutes till soft, pale and creamy, occasionally scraping down the sides of the bowl with a rubber spatula.

- Make the sauce by putting the sugar, cream, butter and maple syrup in a saucepan and bringing to the boil. Let it simmer for 2 minutes, roughly chop the 100g of cranberries (if using frozen fruit, this is easier in a food processor) then add to the sauce.

- Break the egg into a bowl, beat lightly, just enough to mix white and yolk, then add, with the beater still turning, to the butter and sugar.

- When the egg is fully incorporated, stir in the flour and baking powder mixture, turning slowly until there is no visible trace of flour left. Fold in the apricots and cranberries, and the water they are in. Transfer the mixture to the buttered bowl, smooth the surface lightly then bake for 30 minutes until pale gold and lightly firm. Remove from the oven, pour over half of the cranberry butterscotch sauce and return to the oven for a further 10 minutes. Serve hot together with the remaining sauce.



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