This pièce-de-résistance dessert is ideal for Thanksgiving, Christmas, and other cold-weather holidays. To the much-loved British classic, it adds seasonal fresh and dried cranberries; the former dot the luxuriant sauce. To gild the lily further, serve with crème fraîche or vanilla ice cream. Be sure to use Lyle’s Golden Syrup, which tastes just like rich caramel sauce.
This recipe is excerpted from Year-Round Slow Cooker.
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Yummy, but needed major revision for me. The cranberries make this wonderfully tart-sweet, which is a great flavour - but this recipe as is never solidified. The sauce needed a good solid 15 minutes at full boil to thicken - which is fine, but at low in my Hamilton Beach slow cooker, after 3, 4 - even after 61/2 hours, it was a puffed, but goopy pudding.- which was like eating cake batter. I took the batter, added 2 cups of flour, mixed and baked in a loaf pan at 300 for 30 minutes - and then it worked -
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