Olive Magazine
Cinnamon-spiced pecan and cranberry duff

Cinnamon-spiced pecan and cranberry duff

Published: October 17, 2016 at 10:48 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

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.

Nutrition:
NutrientUnit
kcal486
fat30.6g
saturates15.3g
carbs4.6g
sugars33.1g
fibre2.9g
protein4.7g
salt0.9g
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Ingredients

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

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