Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cinnamon-spiced pecan and cranberry duff
- Preparation and cooking time
- Total time
- Easy
- Serves 8
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.
