English and Scottish Cranberry Duff
Indulge in the festive charm of the English and Scottish Cranberry Duff, a delightful steamed pudding that marries timeless tradition with the tart sweetness of fresh cranberries. This recipe combines warm spices like cinnamon, nutmeg, and cloves with the richness of molasses and a hint of bright lemon zest, creating a cozy and fragrant dessert perfect for holiday gatherings. Folded with plump raisins and chopped cranberries, the batter is steamed to perfection, resulting in a moist and tender texture. Served warm and paired with custard, cream, or a simple dusting of powdered sugar, this dessert is a nod to classic British and Scottish culinary heritage. With just 25 minutes of prep and a leisurely steaming process, the Cranberry Duff is an irresistible addition to your festive table, bringing comfort and elegance in every slice.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 cup unsalted butter
- 1 cup brown sugar
- 2 large eggs
- 0.75 cup milk
- 1.5 cups fresh cranberries, chopped
- 0.5 cup raisins
- 1 tablespoon lemon zest
- 0.25 cup molasses
Instructions
Grease a 6-cup pudding basin or heat-proof bowl and set aside.
In a medium bowl, sift together the all-purpose flour, baking soda, cinnamon, nutmeg, and cloves. Set the dry mixture aside.
In a large bowl, cream together the unsalted butter and brown sugar until light and fluffy, using a hand or stand mixer.
Add the eggs one at a time to the creamed mixture, beating well after each addition.
Stir in the molasses and lemon zest until combined.
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the chopped cranberries and raisins until evenly distributed.
Pour the batter into the prepared pudding basin, leaving about 1 inch of space at the top to allow the Duff to expand as it cooks.
Cover the basin tightly with a lid or aluminum foil, sealing the edges well to prevent steam from entering.
Place the basin in a large pot and add enough boiling water to the pot to reach halfway up the sides of the basin.
Cover the pot with a lid, reduce the heat to low, and steam the Duff for 2 hours. Check occasionally to ensure the water level doesn’t drop too low; add more boiling water as needed.
After 2 hours, carefully remove the pudding basin from the pot and allow it to cool for 10 minutes before unsealing the foil or lid.
Invert the Duff onto a serving plate and serve warm, optionally with custard, cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 492.3 g | 179% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 272.2 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 729 mg | 56% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2880 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
