110g/4oz butter, softened
175g/6oz soft light brown sugar
2 free range eggs
1tsp vanilla essence
110g/4oz wholemeal self-raising flour
50g/2oz cranberries, chopped
For the Sauce:
110g/4oz soft light brown sugar
50ml/floz double cream
1 Preheat the oven to 180C/350F/gas Mark 4. Cream the butter and sugar together until light and fluffy. Then blend in the eggs, vanilla, flour and cranberries, adding a little milk if necessary to give a fairly soft consistency.
2 Spoon the mixture into lightly greased individual pudding basins. Cover each loosely with a piece of greased greaseproof paper. Place on a baking tray and bake for 25-30 minutes until well risen and just firm.
3 For the sauce place the cranberries in a saucepan with the water and sugar and heat gently until the cranberries pop and burst and the sauce reduces a little. Stir in the butter and continue for a few minutes until the sauce thickens and becomes slightly syrupy.
4 To serve turn out the puddings and pour on a little of the cranberry toffee sauce. Serve with thick cream or ice cream and the rest of the sauce.
Tip: To cook one large pudding you will need 1.2litre/2pint basin lightly greased. Cover with greased greaseproof paper and tie with string. Allow 1½ -2 hours traditional steaming in a large pan of simmering water, topping up with extra water occasionally.
Recipe courtesy of BerryWorld