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Cinnamon-spiced pecan and cranberry duff

Name: Cinnamon-spiced pecan and cranberry duff
Total time: 1 h 10 min
Ingredients: pecan halves 75g; butter 220g; cranberries 300g; demerara sugar 50g; eggs 2, large; golden caster sugar 200g; plain flour 140g; fine salt 1/2 tsp; ground cinnamon 1/2 tsp; orange 1, zested to serve; ice cream, to serve

1 hour 10 minutes
serves 8
Easy

This recipe from Felicity Cloake is a New England take on the traditional British upside-down cake, this is often made with the north-east’s famous apples, but here cranberries and pecans provide a sharp, crunchy counterpoint to the rich, buttery batter. Great served warm with ice cream, or at room temperature with a cup of tea.

October 17, 2016 at 10:48 am

Ingredients

pecan halves 75g
butter 220g
cranberries 300g
demerara sugar 50g
eggs 2, large
golden caster sugar 200g
plain flour 140g
fine salt 1/2 tsp
ground cinnamon 1/2 tsp
orange 1, zested to serve
ice cream to serve

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.