Cranberry Sticky Toffee Pudding
photo by Satyne
- Ready In:
- 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
- 3⁄4 cup butter
- 1 3⁄4 cups packed brown sugar
- 1 cup whipping cream
- Preheat oven to 350°F.
- 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.
- In a small bowl, stir together the flour, baking powder, and salt.
- 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.
- 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.
- TOFFEE SAUCE.
- 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.
- Serve the pudding warm with the sauce!
Questions & Replies
Got a question? Share it with the community!
Made for Zaar World Tour 8. I really enjoyed this dessert, particularly the pudding. I was unable to find any frozen or fresh cranberries so settled for 75% frozen raspberries / 25% dried cranberries and it was lovely. I would personally recommend halving the sauce as it is soooooo sweet and rich, but this could be a personal preferance. Thank you so much for sharing.
This was pretty amazing - the cranberries really give a great counterpoint to the sweetness of the pudding and the sauce. I was amazed at how easy it was to make as well, especially the sauce (I normally burn sauces!). Only thing I'd say - I think this is more a serves 6 recipe, and three of us very nearly finished it all off in one sitting...
Of course, any dessert with "sticky toffee" in the name will be a favorite of mine! The tartness of the cranberries compliments the sweetness of the toffee sauce. For the sauce, I cut the amount of butter to 1/2 cup and brown sugar to 1-1/2 cups, keeping the same amount of cream. It still made plenty of sauce.
Made this as directed, using a pure vanilla extract & was extremely pleased with the orange & berry combo! The pudding itself tastes great even without the toffee sauce, but with it, it's rerally top notch! Definitely a keeper of a recipe! [Made & reviewed for one of my adopted chefs in the current Pick A Chef event]
RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>