Name: Cranberry caramel steamed pudding
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 290 ml brown sugar; 60 ml butter; 30 ml golden syrup; 250 ml cream; 100 ml butter; 100 ml castor sugar; 5 ml lemon zest only; 2 eggs extra-large; 5 ml vanilla essence; 75 ml cranberry juice; 250 ml flour cake, sifted; 8 ml Baking powder; 125 ml cranberries dried, chopped

Recipe Disclaimer

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Ingredients (13)

Caramel Sauce:

290 ml	brown sugar
60 ml	butter
30 ml	golden syrup
250 ml	cream

SPONGE:

100 ml	butter
100 ml	castor sugar
5 ml	lemon — zest only
2	eggs — extra-large
5 ml	vanilla — essence
75 ml	cranberry juice
250 ml	flour — cake, sifted
8 ml	Baking powder
125 ml	cranberries — dried, chopped

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Method:

Caramel Sauce: Grease a two-litre metal or ceramic Bundt cakepan. Mix the brown sugar, butter, syrup and cream in a saucepan. Simmer for five minutes, stirring constantly. Pour three-quarters of the mixture into the Bundt pan. Set the remaining mixture aside.

Sponge Beat the butter, castor sugar and lemon zest together until creamy. Beat in the eggs one at a time. Stir in the vanilla essence and a little of the cranberry juice.

Fold in the sifted flour and baking powder, along with the remaining cranberry juice and chopped cranberries. Add a pinch of salt. Spoon into the Bundt pan on top of the sauce. Cover the pan with aluminium foil and secure with a piece of string. Place into a large, heavy-based saucepan and half-fill the saucepan with boiling water. Cover with a tight-fitting lid and simmer gently for 75 minutes.

Remove from the saucepan. Take off the foil. Invert onto a serving plate. Warm the reserved sauce and pour over the pudding. Serve with whipped cream or ice cream.

TIP:
Check every now and then to see if it is necessary to add more water to the saucepan.

Image and text: Ideas magazine.

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