Cranberry & Orange Pudding
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Cooking time | 1 hour |
| Total time | 1 hour, 20 minutes |
Description
This recipe is courtesy of my sister Samanthi who 'borrowed' it from Nigella. I was introduced to this pudding when my little sister promptly made a multiple course dinner for the family, Christmas 2008. Sadly, I haven't made it and I can't quite remember how well I liked it - only that I liked it enough to copy the recipe down.
Ingredients
500 g
cranberries (fresh or frozen) 50 g
Butter (unsalted) 3 T
Sugar (for the batter) 175 g
Flour (self rising) 1⁄2 t
baking powder 120 g
Butter (melted, unsalted) 175 g
Sugar 2
Eggs (beaten) 2 T
orange juice (frozen concentrated) 30 g
almonds (flaked)Instructions
- Preheat oven to 160°C or 325°F
- Melt the 50g of butter in a wide saucepan and add the 3 tabelspoons of sugar and the cranberries
- Cook over a failry high heat until they begin to pop a bit
- Take the pan off the heat while you make the batter
- Combine the flour, baking powder and sugar in a large bowl and add the eggs, melted butter and orange oil
- Mix to a smooth batter and line the bottom of a 2pt round pie dish and then cover with the cranberries
- Dot with the remaining half of the mixture not worrying too much if the cranberries are not covered completely
- Sprinkle over the flaked almodns and demerara sugar and bake in the oven for about 45 minutes to an hour, bu which the top will be golden brown and set.
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