cranberry and orange pudding
rating:No idea where I found this, but it was good and so easy that even a non-baker like me couldn't go wrong. I only had 200 grams of cranberries so made a half quantity, which gave five smallish portions; two warm, two cold next day and one squabbled over later in the week. Oh, and I didn't have any orange oil, so used almond extract instead. Maybe I should rename the recipe. Too bad.
500g cranberries (fresh or frozen)
50g unsalted butter
3 tablespoons sugar
(for the batter)
175g self-raising flour
half teaspoon baking powder
120g unsalted butter, melted
175g caster sugar
2 eggs beaten
few drops orange oil
30g flaked almonds
a sprinkling of demerara sugar
Preheat the oven to 160C/Gas 3/325F.
Melt the 50g of butter in a wide saucepan and add the 3 tablespoons of sugar and the cranberries. Cook over a fairly high heat until they begin to pop a bit.
Take the pan off the heat while you make the batter.
Combine the flour, baking powder and sugar in a large bowl and add the eggs, melted butter and orange oil.
Mix to a smooth batter and line the bottom of a 2 pint round pie dish and then cover with the cranberries, dot with the remaining half of the mixture not worrying too much if the cranberries are not covered completely.
Sprinkle over the flaked almonds and demerara sugar and bake in the oven for about 45 mins to an hour, by which time the top will be golden brown and set.
