Cranberry Sticky Toffee Pudding Recipe

Name: Cranberry Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla or 1 teaspoon rum extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup orange juice; 2 cups frozen cranberries, coarsely chopped; Toffee Sauce; 3/4 cup butter; 1 3/4 cups packed brown sugar; 1 cup whipping cream

Servings: persons

1/3 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla or 1 teaspoon rum extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup orange juice
2 cups frozen cranberries, coarsely chopped
Toffee Sauce
3/4 cup butter
1 3/4 cups packed brown sugar
1 cup whipping cream

1
Preheat oven to 350u00b0F.
2
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.
3
In a small bowl, stir together the flour, baking powder, and salt.
4
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.
5
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.
6
TOFFEE SAUCE.
7
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.
8
Serve the pudding warm with the sauce!

1452

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup butter, softened, 1 cup sugar, 2 large eggs, 1 teaspoon vanilla or 1 teaspoon rum extract, and more.

Yes, Cranberry Sticky Toffee Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Sticky Toffee Pudding

How did you like this recipe?

Frequently Asked Questions