Cranberry Pudding

Name: Cranberry Pudding
Yield: 6 to 8
Ingredients: 200 g Cranberries; 175 g Self raising flour; 1/2 level tsp Bicarbonate soda; 1 tsp Mixed spice; 1 Pinch of salt; 50 g Shredded suet; 100 g Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar; 1 tbsp Lyle’s Black Treacle; 2 tbsp Lyle’s Golden Syrup; 2 Large eggs; 100 ml Milk; 75 g Fairtrade Tate & Lyle Golden Caster Cane Sugar; 100 g Cranberries

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Prep

20 min

Bake

2.5 hrs

Serves

6 to 8

Difficulty

Medium

About

Rich and fruity, this traditional pud, decorated with syrupy cranberries is a perfect way to round off Christmas dinner.

made using

Dark Brown Soft

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Medium Desserts Desserts 6 to 8

Instructions

Ingredients

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Step 1

Grease a 900ml (1½ pt) pudding basin. In a bowl, combine the chopped cranberries with the flour, bicarbonate of soda, mixed spice and salt. Stir in the suet and Tate & Lyle Dark Brown Sugar.

Step 2

Make a hollow in the centre, and add the Lyle’s Black Treacle, Lyle’s Golden Syrup, eggs and milk. Gradually work in the dry ingredients and mix well.

Step 3

Put the mixture into the basin, cover with greaseproof paper, or foil, and secure with string. Stream over a pan of boiling water for about 2- 2½ hours, until well risen and firm to the touch. Turn out onto a serving dish and keep warm.

Step 4

Put the Tate & Lyle Caster Sugar into a pan with 4 tablespoons water, heat until the sugar has dissolved and boil for 2 minutes. Add the whole cranberries and cook for about 5 minutes until just softened, but not completely collapsed.

Step 5

Spoon the syrupy cranberries over the top to decorate.

TOP TIP

For an elegant look, serve warm with whipped cream, or pour rich cream over the top for a more cosy feel to your pudding.