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Cranberry Upside-Down Cake
- Serves
6
- Difficulty
Easy
Published 1998
It’s very useful around this time of year to have one or two seasonal puddings to boost a lunch or dinner otherwise made up of leftovers. Not that I wish to imply that leftovers constitute inadequate eating; indeed, it’s my favourite sort of food.
I love the Christmasiness of this, all that glowing, berried redness.
Ingredients
50 g 125 g 150 g 125
Method
Put the cast-iron frying pan – or tarte-tatin dish if you’ve got one – on the hob over a medium heat and melt the 50g of butter. Add the 150g of sugar, stir, then empty in the cranberri
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