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Sticky cranberry and butterscotch puddings
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Festive Cranberry Butterscotch Puddings – a modern twist on classic Christmas pudding by Valli Little.
Ingredients:
  • 200g pitted dates, chopped
  • 1 tsp vanilla bean paste
  • 2.50 gm bicarbonate of soda
  • 80g unsalted butter, softened
  • 150g caster sugar
  • 2 eggs, lightly beaten
  • 180g self-raising flour
  • 2.50 gm mixed spice
  • 75g dried cranberry
  • 175g brown sugar
  • 100g unsalted butter
  • 125ml thickened cream
  • 150g cranberry
Instructions:
  • Preheat the oven to 170C and generously grease and line eight 200ml dariole moulds.
  • In a saucepan over medium heat, combine dates, vanilla, and 3/4 cup (185ml) water. Simmer until it comes to a gentle boil, then stir in bicarbonate of soda. Remove from heat and let it sit for 10 minutes before using.
  • Using electric beaters, whip together butter and caster sugar until it becomes thick and pale. Gradually add eggs one at a time, beating well after each addition. Gently fold in the date mixture, then sift in the flour and mixed spice. Finally, incorporate the craisins into the mixture by folding them in.
  • Evenly distribute batter into each mould, set them on a baking tray, and bake for 25 minutes or until a skewer inserted in the center comes out clean. Allow them to cool in the moulds for 5 minutes before flipping them onto the baking tray.
  • To make the sauce, combine brown sugar, butter, and cream in a saucepan over low heat. Stir and cook for 3-4 minutes until the sugar dissolves, then continue cooking for 2-3 minutes until the sauce thickens. Stir in the cranberries and cook for 1 more minute. Generously drizzle the puddings with the flavorful sauce and serve with an extra dollop of cream on the side.

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