I mentioned in my Beef Ragù with Tagliatelle recipe blog that if I was not South African, I would probably be Italian. So, it is no surprise that now and then you will find some Italian influenced recipes on my blog. However, this particular recipe, is not influenced by this amazing hazelnut liqueur from Italy called, ‘Frangelico’ – but just inspired by it.
I bought Frangelico, sometime in December along with other liqueurs I was buying for desserts. Apart from the fact that it is from Italy, what attracted me to it was the hazelnut in it. I love hazelnuts and have many recipes in my head to use them with my baking – but somehow, I have always struggled to get them from local stores. Hence, I just could not pass the opportunity to buy Frangelico while marvelling at the liquor aisles of the supermarket I was at. This is my best pudding thus far, apart from my version of a malva pudding. This Frangelico and cranberry pudding is indeed, not for anyone on diet, unless of course, you are allowed to cheat just once. I should just put it out there, that when I make desserts for friends and family, I definitely do not have dietary requirements in mind (that sure sounds bad, but it’s the truth). This pudding is comforting, topped with a luscious sauce, and I cannot wait for you to try it, and experience this magnificent lusciousness. Let me quickly tell you what Frangelico really is.
One of the sites I visited explained Frangelico as “a pale gold coloured liqueur made of Tonda Gentile hazelnuts. It is distilled in the Piedmont region of northern Italy from an alcohol and water infusion of the nuts. Natural flavouring extracts such as cocoa and vanilla are added before blending with alcohol, sugar and water to meet the bottle strength. It remains the premier hazelnut liqueur and its origins go back over 300 years to the Christian monks who inhabited that area of Italy.” If I had not mentioned it yet, this definition pretty much says that, this dessert is not for children under the age of 18 years old. You can find a bottle from any local liquor supermarket.
I hope you enjoy this recipe, and please do leave a comment below to let me know how this treat from table, was at yours.
1\4 Cup Cranberries
60ml Tablespoons Frangelico
130g Unsalted Butter, at room temperature
Pinch of Salt
80g Dark Brown Sugar
30g Castor Sugar
2 Extra-large eggs
2 Tablespoons Apricot Jam
115g Cake Flour
1 Teaspoon Baking Powder
For the sauce
50g Dark Brown Sugar
2 Tablespoon Frangelico
- Put the cranberries in a resealable small container and pour the Frangelico over them. Leave to soak for 2 to 4 hours.
- Preheat the oven to 170°C then butter and lightly flour 4 to 6 ramekins. Set aside
- Sieve flour into a small bowl, add baking powder and salt. Mix, and set aside.
- Using an electric whisk, cream the butter and sugars together until fluffy. Add one egg and whisk, then add a spoonful of flour, whisk until well combined. Then whisk in the second egg, then the apricot jam.
- Whisk in the flour mixture until all is incorporated.
- Using a spatula, stir in the soaked cranberries and the Frangelico liquid.
- Divide the batter between the ramekins and fill in two-thirds of the batter in each ramekin.
- Bake in the pre-heated oven for 20 to 25 minutes, or until golden.
- Let it cool for 5 minutes before turning into a serving dish.
- To turn the puddings out, run a small palette knife around the inside of the ramekins, then upturn them into the serving dish, shake firmly and pull the ramekin.
For the sauce
- Put a small saucepan on medium heat, then add the sugar and cream in and bring to the boil (while stirring with wooden spoon) until the sugar dissolves.
- Add Frangelico, stir and simmer for 2 minutes.
- Serve warm with the puddings.