Upside-down cranberry and pecan puddings with orange créme anglaise

Upside-down cranberry and pecan puddings with orange créme anglaise
  • Serves icon Serves 2
  • Time icon Takes 25 minutes to make, 25 minutes to cook

Cranberries, nuts and oranges all give this pudding recipe a festive feel.

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

Ingredients

For the topping

  • 15g soft butter
  • 15g light soft brown sugar
  • 12 shelled pecan halves
  • 50g cranberries (fresh or frozen)

For the sponge

  • 50g soft butter
  • 50g caster sugar
  • Finely grated zest of ½ small orange
  • 1 large free-range egg, beaten
  • 25g self-raising flour
  • ½ tsp baking powder
  • 25g ground almonds

For the crème anglaise

  • 150ml whole milk
  • 50ml double cream
  • 2 large free-range egg yolks
  • 25g caster sugar
  • 1 tsp cornflour
  • Finely grated zest of ½ orange

Method

  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. 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. 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. 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. 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. Run a knife around each pudding and turn out onto serving plates. Serve with the hot crème anglaise.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine