Self-saucing chocolate cranberry pudding with cinnamon cream
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Self-saucing chocolate cranberry pudding with cinnamon cream
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
665Kcal
Fat
35gr
Saturates
21gr
Carbs
75gr
Sugars
55gr
Fibre
5gr
Protein
8gr
Salt
0.6gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 300g cranberries
- 150g light muscovado sugar
- zest of 1 large orange and 2 tbsp of freshly squeezed orange juice
- ½ tsp ground cinnamon
- a sprinkle of cocoa powder or icing sugar, for dusting
For the pudding
- 150g self-raising flour
- 2 tbsp cocoa powder
- 75g light muscovado sugar
- 75g butter, melted
- 125ml milk
- 1 large egg
For the chocolate sauce
- 75g light muscovado sugar
- 2 tbsp cocoa powder, sifted
For the cinnamon cream
- 1 x 300ml pot whipping cream, chilled
- 1 tbsp icing sugar
- 1 tsp ground cinnamon
Step by step
Get ahead
Whip the cream a few hours ahead, cover and chill.
- Preheat the oven to 180°C, fan 160°C, gas 4. Butter a 4-5cm deep, 20-23cm square baking dish that has a capacity of about 1.5 litres. Put the dish on a baking tray.
- Toss the cranberries in a bowl with the sugar, orange zest and juice and the ground cinnamon; tip into the baking dish.
- For the pudding: sift the flour and cocoa into a mixing bowl and stir in the sugar. Lightly beat the melted butter, milk and egg together in a jug. Using a balloon whisk, gradually whisk this into the flour mixture until smooth. Pour the mix into the baking dish on top of the fruit.
- For the chocolate sauce: mix the sugar and cocoa powder in a small bowl. Sprinkle this over the top of the pudding.
- Gently pour 100ml boiling water, from the kettle, over the top of the pudding. Bake the pudding straight away for 35 minutes. In the meantime, whip the cream with the icing sugar and cinnamon until it forms soft peaks.
- Leave the cooked pudding to stand for 5-10 minutes, then serve warm, dusted with cocoa or icing sugar, with the cinnamon cream on the side.
Chef quote
A warming pudding that has a pool of chocolate sauce and a light sponge topping. Best baked shortly before serving, but once everything is weighed out, assembly is quick.
