Oh my goodness, are these good. Let’s see…..yeah, you could almost lick your fingers, it is so good.
- 1 cup water
- 1/2 tsp. vanilla
- 1/2 tsp. baking soda
- 1 c up dried cranberries
- 3/4 cup butter
- 2/3 cup sugar
- 2 eggs
- 1 cup flour1/4 tsp. baking powder
- 1/4 cup finely chopped pecans
- 1 cup brown sugar
- 1/2 cup butter
- 1/2 cup whipping cream
Butter 8, 4 oz. ramekins. Bring water to a boil and add the vanilla and baking soda and cranberries, set aside to cool. Cream the butter and sugar until really light and fluffy. Lightly beat the eggs and add to the butter mixture gradually in three stages.
Sift the flour and baking powder together, gently folding into the batter. Fold cranberry mixture into the batter and portion into the ramekins and bake at 350 degrees for 25-28 minutes.
To make the toffee sauce, combine the ingredients in a small saucepan and stir over low heat until the sugar is dissolved. Remove the puddings from the ramekin dishes by running a knife around the edge.
Invert on a plate and drizzle with the toffee sauce and a dollop of whipped cream.
The sound you will hear now is people trying to gather up every drop of the sauce. This one is definitely beyond yummy-yummy!
* A note….I just made this with dried tart cherries, by mistake I might add, and it is equally as delicious. In fact, Don says he prefers it.