Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.