WARM­ING PUDS Hot desserts for cold nights from Donna Hay, Nigel Slater and Mar­cus Ware­ing

Im­press your guests over Christ­mas with these cosy desserts from top BBC chefs

BBC Good Food - - Contents -

Cran­berry but­ter­scotch pud­ding

‘A light, brown-sugar sponge pud­ding with sharp fruits and creamy, but­ter­scotch notes. Sticky with­out be­ing heavy. You’ll need a jug of cream, or bet­ter still, vanilla ice cream.’

SERVES 6 (good cold too) PREP 15 mins COOK 45 mins EASY V

180g dried apri­cots

50g fresh or frozen cran­ber­ries

200ml boil­ing wa­ter 100g but­ter

150g plain flour

1 tsp bak­ing pow­der 100g light mus­co­v­ado sugar 1 egg for the sauce

100g light mus­co­v­ado sugar 125ml dou­ble cream

70g but­ter

1 tbsp maple syrup

100g cran­ber­ries, fresh or frozen

1 Pre­heat the oven to 180C/160c/gas 4. Cut the apri­cots into small pieces and put them in a heat­proof mix­ing bowl. Add the cran­ber­ries and pour the boil­ing wa­ter over. Set aside while you make the pud­ding. 2 But­ter the pud­ding bowl with a small knob of the but­ter. Mix the flour and bak­ing pow­der. Put the rest of the but­ter in the bowl of a food mixer. Add the mus­co­v­ado sugar and beat un­til soft, pale and creamy, oc­ca­sion­ally scrap­ing down the sides of the bowl with a rub­ber spat­ula. 3 Make the sauce: put the sugar, cream, but­ter and maple syrup in a small saucepan and bring to the boil. Let it sim­mer for 2 mins, then roughly chop the cran­ber­ries (more eas­ily done with frozen fruit in a food pro­ces­sor), adding them to the sauce.

4 Break the egg into a small bowl and beat lightly with a fork, just enough to mix the white and yolk, then add to the creamed but­ter and sugar. When the egg is fully in­cor­po­rated, stir in the flour and bak­ing pow­der mix­ture, turn­ing slowly un­til there is no vis­i­ble trace of flour left. Fold in the apri­cots and cran­ber­ries and the wa­ter they are in. Trans­fer the mix­ture to the but­tered dish, smooth the sur­face, then bake for 25- 30 mins un­til pale gold and lightly firm on top. Re­move from the oven and pour over half the cran­berry but­ter­scotch sauce, then re­turn to the oven for a fur­ther 10 min­utes. Leave to cool a lit­tle, then serve with the re­main­ing heated sauce.

GOOD TO KNOW 1 of 5-a-day

PER SERV­ING 629 kcals • fat 36g • sat­u­rates 22g • carbs 69g • sug­ars 49g • fi­bre 5g • pro­tein 6g • salt 0.8g

Nigel Slater will be back on BBC Two in the spring with a new three-part se­ries about Mid­dle East­ern cui­sine.

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