City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Sticky Toffee-Cranberry Pudding
Nov/Dec 2009

Toffee is one of few things that can hold its own against the tartness of cranberries, which provide a sharp foil to the rich sweetness of a sticky toffee pudding.

1/3 c. butter, softened

1 c. sugar

2 large eggs

1 t. vanilla or rum extract

1-1/2 c. all-purpose flour

1 t. baking powder

1/4 t. salt

1/4 c. orange juice

2 c. fresh or frozen cranberries,
coarsely chopped

Toffee Sauce:

3/4 c. butter

1-3/4 c. packed brown sugar

1 c. whipping cream

Preheat the oven to 350°F. In a medium bowl, beat the butter and sugar for a minute, until the mixture is light and fluffy. Add the eggs and vanilla and beat the batter well.

In a small bowl, stir together the flour, baking powder and salt. Add half the flour mixture to the butter mixture, stir by hand (or on low speed with an electric mixer) until blended, then stir in the orange juice and the remaining flour mixture. Stir in the cranberries.

Spread the batter into an 8”x 8” pan that has been sprayed with nonstick spray, and bake for 35 to 40 minutes, until the pudding is golden and the top is springy to the touch.

To make the toffee sauce, combine the butter, sugar and cream in a small saucepan and bring it to a simmer over medium heat; cook, stirring often, for about 10 minutes or until the mixture is thick. Serve the pudding warm, topped with toffee sauce. Serves 9.