I think I’ve mentioned before that I had a couple of punnets of fresh cranberries left in the freezer which needed to be used up, so the other day when I was trying to fit fresh shopping into the freezer I took a pack of cranberries out to make some room and after a quick brainstorming session I decided to try making a cranberry sticky toffee pudding with them and, by Jove, it worked really well!
Although sticky toffee pudding is traditionally made with dates, they are not a FODMAP friendly fruit in the slightest because they’re very high in oligo-fructans, one of my digestive system’s worst enemies. However, delicate little cranberries, with their inherently tart piquancy are delightfully low FODMAP, so they’re a great substitute for dates. They also provide a wonderful tart flavour contrast to the tongue-tinglingly sweet dairy-free butterscotch sauce this is served with. (If you can’t get hold of fresh cranberries you can easily substitute them with 70g of dried cranberries which you should add into the cake mixture rather than lining the base of the cake with them.)
This is a really easy bake to make, requiring little more than mixing all of the cake ingredients together and pouring them over the fresh cranberries which line the base of a loaf tin. Even the butterscotch sauce is a piece of cake to make because all you need to do is put the sauce ingredients into a saucepan, stir it a couple of times to dissolve the sugar and then let it reduce over a gentle simmer for 15 mins. You can’t get any easier than that, can you?
This cranberry sticky toffee pudding with butterscotch sauce is a delicious pudding which can be made well in advance of when you need it. The sponge cake is light, but rich, the cranberries are sweet, but tart, and the butterscotch sauce sings with caramel and vanilla flavours. It’s definitely going to become a real family favourite in my house.
Ingredients for the cranberry sticky toffee pudding:
110g fresh cranberries (or 70g dried cranberries)
1 tsp vanilla extract
100g butter (or non-dairy version)
100g brown sugar
100g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
1 tsp xanthan gum
1 & 1/2 tsps of baking powder
Ingredients for the butterscotch sauce:
180g coconut milk fat (the firm white coconut milk that forms in a tin of coconut milk that’s been cooled in the fridge)
80g brown sugar
1 tsp vanilla extract
Preheat your oven to 200C/180C Fan/400F/Gas Mark 6.
Line a loaf tin with greaseproof paper and put the cranberries in the bottom of the cake tin.
Place all of your wet ingredients in a mixing bowl and mix together.
Add the dry ingredients and mix together before pouring over the cranberries in the loaf tin.
Bake in the oven for 35-40 mins or until a skewer pushed into the middle of the bake comes out clean.
While the cranberry sticky toffee pudding is baking, make the butterscotch sauce by placing the sauce ingredients in a saucepan over a medium heat and stirring until the sugar dissolves.
Bring the mixture to a gentle boil and let it simmer for 12-15 mins until it has slightly reduced.
Once the cranberry pudding has baked cut it into portions and serve with the butterscotch sauce poured on top.
If you like this try this: