Sticky cranberry puddings - recipe

Ingredients

Recipe , Cranberry , Puddings , Sticky

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1
Put the golden granulated sugar and wine into a pan and heat slowly until the sugar has dissolved.

For this step you'll need:
- 275g Unrefined golden granulated sugar
- 100ml Red wine
2

Increase the heat and boil for 1 minute.
3
Add the cranberries and simmer gently for 1 hour until soft and the liquid is syrupy.

For this step you'll need:
- 450g Cranberries
4

Divide half of the cranberry syrup between 6 greased individual pudding basins.
5
Cream the butter and sugar until soft and gradually beat in the eggs.

For this step you'll need:
- 100g Butter (unsalted)
- 100g Unrefined light muscovado sugar
- 2 Egg(s) (free range) beaten
6
Fold in the flour with the lemon zest and gently stir in the milk.

For this step you'll need:
- 175g Self-raising white flour
- 1 Lemon zest
- 2 tbsp Milk (whole)
7

Fill the basins 2/3 full with the mixture and bake for 20-25 minutes 180°C (160°C fan, gas mark 4)
8

Once baked leave for a few minutes before turning out.
9

Serve with the rest of the cranberry mixture and whipped cream.

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