This is a great winter pudding that can be prepared ahead. It looks impressive on the plate when studded with some shiny caramalised pecans and a rich, golden butterscotch sauce. It also freezes beautifully so can be stashed away well ahead of time, just thaw in the fridge and pop in the microwave for a short burst or in a low oven to re-heat.
I demonstrated this pudding on the stage at Foodies Festival and it took less than 10 minutes to make, 25 minutes to bake. Just ensure you soak the dried cherries for an hour before you are planning to make this.
- Preheat the oven to 180 deg or 160 fan.
- Lightly grease and flour 6 metal pudding basins or ramekins.
- Put 175 grams of the dried cherries in a bowl with the bi-carb and the orange liqueur and pour over 150ml of boiling water. Leave to soak for an hour.
- Beat the butter and sugar together until light and fluffy, then gradually add in the beaten egg.
- Stir in the cherry mixture then gradually fold in the flour using a large metal spoon.
- Divide the mixture equally among the six basins then pop on a baking tray and bake in the oven for around 25 minutes until risen and firm.
- To make the sauce; Add the brown sugar, butter, double cream and remaining cherries into a small saucepan.
- Heat gently until the sugar has dissolved, then stir in the juice from the tangerine.
- For the caramalised pecans; melt the butter in a small frying pan and add the pecans, stirring to coat.
- Add the sugar and stir gently until caramalised.
- Turn them out onto a silicone baking sheet or tin foil and separate quickly so they don’t all stick together.
- Leave the puddings to cool in their tins for 5 minutes before turning out onto a plate and topping with a generous amount of the sauce and a sprinkling of the caramalised pecans.