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Spiced cranberry puddings with brandy cream
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Port-infused cranberry puddings for a flavorful touch.
Ingredients:
  • 300g frozen cranberries
  • 80ml port
  • 200g caster sugar, plus 2 tbsp extra
  • 200g unsalted butter, softened
  • 200g self-raising flour
  • 2.00 gm baking powder
  • 2.50 gm ground cinnamon
  • 1.25 gm ground nutmeg
  • 1.25 gm ground ginger
  • 80ml milk
  • 300ml thickened cream
  • 55g brown sugar
  • 40.00 ml brandy
Instructions:
  • Preheat the oven to 190°C and generously grease eight 1-cup (250ml) dariole moulds or ramekins.
  • In a pan over low heat, combine cranberries, port, and extra sugar. Stir until sugar dissolves and cook for about 12 minutes until jammy. Divide the cranberry mixture among the molds.
  • Cream butter and remaining 200g sugar with an electric mixer until light and fluffy. Beat in eggs one at a time. Fold in flour, baking powder, and spices alternately with milk. Spoon into moulds and cover with buttered baking paper circles. Cover tightly with foil. Place in a roasting pan, fill with boiling water halfway up the sides of the moulds, and bake for 40 minutes.
  • Remove the molds from the roasting pan and allow them to rest for 5 minutes before unmolding.
  • For the brandy cream, simply mix all ingredients in a saucepan over low heat and stir gently for 5 minutes until the sugar dissolves and the sauce is heated through. Enjoy it with your favorite puddings.

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