Cinnamon-spiced pecan and cranberry duff
Published: October 17, 2016 at 10:48 AM
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Serves 8
Easy
Total time: 1 hr and 10 mins
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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.
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Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal486
- fat30.6g
- saturates15.3g
- carbs4.6g
- sugars33.1g
- fibre2.9g
- protein4.7g
- salt0.9g
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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.
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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.
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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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