Cranberry-Orange and Almond Pudding (Nigella Lawson) |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1/2 stick unsalted butter |
4 1/2 cups cranberries |
3 tablespoons sugar |
1 1/4 cups flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 3/4 cups, plus 2 tablespoons sugar |
2 eggs, beaten |
1 stick unsalted butter, melted |
few drops orange oil |
1/3 cup flaked almonds |
turbinado sugar, to sprinkle over |
Directions:
1. Preheat the oven to 325 degrees F.
2. Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.
3. Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.
4. Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.
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