Upside-down cranberry, pecan and almond puddings with orange crème anglaise recipe

By Debbie Major

  1. Serves 2
  2. Takes 25 minutes to make, 25 minutes to cook
  3. Rating

Cranberries, nuts and oranges all give this pudding a festive feel. Impress your guests with this delicious pudding this Christmas.

tried and tested
Upside-down cranberry, pecan and almond puddings with orange crème anglaise


  1. For the topping
  2. 15g soft butter
  3. 15g light soft brown sugar
  4. 12 shelled pecan halves
  5. 50g cranberries (fresh or frozen)

  6. For the sponge
  7. 50g soft butter
  8. 50g caster sugar
  9. Finely grated zest of ½ small orange
  10. 1 large free-range egg, beaten
  11. 25g self-raising flour
  12. ½ tsp baking powder
  13. 25g ground almonds

  14. For the crème anglaise
  15. 150ml whole milk
  16. 50ml double cream
  17. 2 large free-range egg yolks
  18. 25g caster sugar
  19. 1 tsp cornflour
  20. Finely grated zest of ½ orange


  1. 1. Preheat the oven to 180°C/fan160°C/gas 4. For the topping, mix the butter and sugar together and spread the mixture over the base of 2 x 250ml metal pudding basins. Arrange the pecans and cranberries on top.
  2. 2. To make the sponge, cream the butter and sugar until pale and fluffy, then beat in the orange zest. Gradually beat in the egg, adding a small spoonful of flour with the last addition. Sift over the remaining flour and baking powder, and gently fold into the mixture along with the ground almonds.
  3. 3. Divide the sponge mixture between basins, put in the oven and bake for 25 minutes or until a skewer pushed into the centre of the pudding comes out clean.
  4. 4. While the puddings are baking, make the crème anglaise. Bring the milk and cream to the boil in a small, non-stick pan. Briefly whisk the egg yolks and sugar together in a bowl, then whisk in the cornflour and orange zest.
  5. 5. Whisk the hot creamy milk into the yolk and sugar mixture, then return it to the pan and stir over a medium-low heat for a few minutes until the mixture thickens enough to coat the back of the wooden spoon. Do not let the mixture boil. Pour the custard into a jug.
  6. 6. Run a knife around each pudding and turn out onto serving plates. Serve with the hot crème anglaise.

Nutritional info

Per pudding: 762kcals, 55.2g fat, (19.9g saturated), 10.7g protein, 56g carbs (47.4g sugars), 1.1g salt, 3.1g fibre

Per serving of creme anglaise: 243kcals, 21.9g fat, (11.8g saturated), 5.8g protein, 5.7g carbs (3.6g sugars), 0.1g salt, no fibre

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