Cranberry Sticky Toffee Pudding

This is from our local foodie magazine, City Palate... Made it for Xmas and it was amazing. Any recipes I've ever tried out of this magazine have been incredible (the contributors are mostly big chefs around town)

• Ready In: 55 mins
• Serves: 9
• Yields: 1 pudding

Ingredients

• 1⁄3 cup butter, softened
• 1  cup sugar
• 2  large eggs
• 1  teaspoon vanilla or 1  teaspoon  rum extract
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄4 cup  orange juice
• 2  cups frozen cranberries, coarsely chopped

• Toffee Sauce

• 3⁄4 cup butter
• 1 3⁄4 cups  packed brown sugar
• 1  cup  whipping cream

Directions

1. Preheat oven to 350°F.
2. In a medium bowl, beat butter & sugar for a minute, until the mixture is light and fluffy, then add the eggs and extract and beat the batter well.
3. In a small bowl, stir together the flour, baking powder, and salt.
4. Add half the flour mix to the butter mixture and stir by hand until blended, then stir in the orange juice and the remaining flour mix. Fold in the cranberries.
5. Spread the batter into an 8x8 pan that has been sprayed with nonstick cooking spray and bake for 35 to 40 minutes, until the pudding is golden and the top is springy to the touch.
6. TOFFEE SAUCE.
7. Combine the butter, sugar and cream in a small saucepan and bring it to a simmer over med heat, cook, stirring often for about 10 minutes or until the mixture is thick.
8. Serve the pudding warm with the sauce!