Dried Cranberry Sticky Toffee Puddings

 

This recipe is from Best of Bridge and is the perfect sized treat for anyone with a sweet-tooth.  Because it is made with dried cranberries as opposed to the traditionally used dates, I like it all the better.   This dessert can be prepared ahead of time, and even frozen, but it is best served warm all of the way through.  Also please note that you will need ramekins in order to make them portion sized.  This recipe serves approximately 8 (unless you enjoy it as much as our family in which case it serves 4 with seconds).

A current trend in cooking is to add a little salt to sweet, so I thought to myself while soaking up the toffee sauce last night that these would likely be marvellous with the addition of bacon as well.  I am sure to most that will sound odd, and to some it will sound brilliant, so if you decide to be the guinea pig and put in some bacon (it will need to be pre-cooked and cooled, chopped finely, blotted with paper towel to remove as much grease as possible) then please let me know how it is.  If this idea sounds sacrilegious to you as it did to my own mother, please forget I mentioned it!

Dried Cranberry Sticky Toffee Puddings

1 cup water

1/2 tsp. vanilla

1/2 tsp. baking soda

1 cup dried cranberries

3/4 cup butter

2/3 cup sugar

2 eggs

1 cup flour

1/4 tsp. baking powder

Toffee Sauce:

1 cup brown sugar

1/2 cup butter

1/2 cup whipping cream

Butter and flour 8, 1/2 cup ramekins. Place in the fridge until needed.

Bring the water to a boil in a saucepan and add the vanilla and baking soda, then add the dried cranberries and set aside to cool.

Cream the butter and sugar until light and fluffy. 
Lightly beat the eggs and gradually add to butter mixture. 
Lightly mix the flour and baking powder together and gently fold into the batter. Fold in the cranberry mixture.

Place the ramekins onto a baking sheet for easy handling. Portion the batter into the ramekins and bake at 350 F for 25 – 30 minutes.

To prepare the Toffee Sauce, combine the sauce ingredients in a saucepan and stir over low heat until the sugar dissolves. Simmer until the sauce thickens.
 To serve, remove puddings from ramekins by running a knife around edge. Invert on plate and drizzle with warm Toffee Sauce.

The puddings can be made ahead, but are, again, best served warm.  They are easily reheated in a 300 F oven.  The sauce can also be made ahead and reheated.