1 Review

Very tasty and simple to make. I loved the cake portion of this dessert because it is not overly sweet. I do feel that the butter sauce really needs to be made with whipping cream because it was just a little to thin when made with 1/2 & 1/2. I am also going to omit the cinnamon from the sauce and just sprinkle a little over the each serving when it is plated so that the sauce doesn't turn so dark. Since I usually have fresh cranberries in the freezer, I will definitely keep this recipe handy. We will definitely make this again. Thanks for posting this recipe Sharon. Made and reviewed for the 38th AUS/NZ Recipe Swap.

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Chef Buggsy Mate March 06, 2010
English and Scottish Cranberry Duff