Dried Cranberry Sticky Toffee Pudding

Reminiscent of Christmas Puddings from the past this pudding is the perfect fit 

for a holiday treat.  Pat brought over four individual puddings along

 with the toffee sauce as a finale to our New Year's Eve dinner celebration.  

Thank you Pat and Grant.

For the puddings:

1 cup water

1/2 tsp vanilla

1/2 tsp baking soda

1 cup dried cranberries

3/4 cup butter

1/2 cup sugar

2 eggs

1 cup flour

1/4 tsp baking powder

Bring the water to a boil in a saucepan.  Add the vanilla and baking soda.

Add the dried cranberries and set aside to cool.

Cream the butter and sugar until light and fluffy.  Lightly beat the eggs and gradually add to the butter mixture. Lightly mix the flour and baking powder together and gently fold into the batter.  Fold into the cranberry mixture.

Puddings can be baked individually in ramekins or muffin cups and size 

can vary according to what you have available.

This recipe makes 8 half cup ramekins.  Butter and flour the ramekins or muffin cups.

Bake at 350 for  25 to 30 minutes.

Toffee Sauce

1 cup brown sugar

1/2 cup butter

1/2 cup whipping cream

Combine the sauce ingredients in a saucepan and stir over low heat 

until the sugar dissolves.  Simmer until the sauce thickens.  

To serve remove the puddings from the ramekins, invert on a plate and 

drizzle with warm toffee sauce.

The puddings can be made ahead (even frozen) but it best served warm (reheat in 300 oven).  The sauce can also be made ahead and reheated. 

Happy New Year