Cranberry Toffee Pudding Recipes

CRANBERRY STICKY TOFFEE PUDDING

Steps:

• 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!

CRANBERRY-ORANGE AND ALMOND PUDDING

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.
• Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.
• Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.

STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE

Steps:

• To prepare pudding, butter a 6-cup soufflé dish. Set aside a large pot with a lid that will hold a water bath.
• 2. Place cranberries in a medium saucepan. Cover with water. Cover and cook over medium heat until cranberries begin to burst and water is absorbed, about 15 minutes.
• 3. Beat together egg, sugar and molasses. Combine baking soda and 1/3 cup hot water; stir well. Add to egg mixture. Combine salt and flour; add to egg mixture. Do not overmix. Stir in cranberries.
• 4. Pour batter into prepared soufflé dish. Cover with foil. Place dish in the large pot. Add several inches of water. Cover pot and bring water to a boil. Reduce heat, cover and simmer 70 to 90 minutes, until firm. Unmold onto a serving platter.
• 5. To prepare sauce, combine all ingredients in a saucepan. Cook over low heat until thickened, about 30 minutes, stirring occasionally. Place warm sauce in a bowl or pitcher to pass with the pudding.

CRANBERRY PUDDING

Steps:

• In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.

TOFFEE CRANBERRY CRISPS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cranberries, chocolate chips and toffee bits. , Shape into three 12-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on lightly greased baking sheets. , Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

STEAMED CRANBERRY PUDDING

Steps:

• Dissolve the baking soda in the hot water. Stir in 1 tablespoon of sugar and molasses, then mix in the cranberries and flour. Pour into a greased 6 cup steamer mold.
• Cover the mold, and place into a steamer basket over boiling water. Cover the steaming pot. Cook over medium heat for one hour before checking, but it will take about 1 1/2 hours total. A toothpick inserted into the pudding should come out clean. Loosen the edges, and cool on a wire rack in the mold.
• Make the hard sauce just before serving: Heat the unsalted butter, cream, 1 cup sugar and vanilla in a small saucepan over medium heat. Cook stirring constantly until heated through and smooth.

NANNY'S STEAMED CRANBERRY PUDDING

Steps:

• In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
• Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.
• For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.
• Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.