Cinnamon-spiced pecan and cranberry duff
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- 75g pecan halves
- 220g butter
- 300g cranberries
- 50g demerara sugar
- 2 eggslarge
- 200g golden caster sugar
- 140g plain flour
- 1/2 tsp fine salt
- 1/2 tsp ground cinnamon
- 1 orangezested to serve
- ice creamto serve
Nutrition: per serving
- kcal486
- fat30.6g
- saturates15.3g
- carbs4.6g
- sugars33.1g
- fibre2.9g
- protein4.7g
- salt0.9g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Meanwhile, toast the pecans in a hot, dry pan until they smell nutty. Generously butter the bottom and sides of a 18-20cm square baking dish or tin.
step 2
Line the base of the dish with the pecan halves and cranberries and scatter with demerara sugar. Melt the remaining butter in the microwave or a small pan. Beat the eggs and caster sugar together with an electric whisk or stand mixer for a minute or so until pale and slightly thickened. Carefully fold in the dry ingredients with a large metal spoon, followed by the melted butter.
step 3
Pour the batter over the top of the fruit and bake for about 50-60 minutes until the top is golden brown and a skewer in the middle comes out clean. Allow to cool slightly, then run a palette knife along the edge to loosen, and carefully turn on to a serving plate. Grate the orange zest over the top and serve warm cut into wedges with ice cream if you like.
