Cranberry, maple & pecan pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
For the pudding
- 100g each semi-dried prunes and datestoned and chopped
- 100g each raisinsand sultanas
- 100g pack dried cranberry
- 170g gluten-free flour
- 1 tsp gluten-free baking powder
- 100g pack pecanroughly chopped
- 2 tsp mixed spice
- grated zest and juice of 2 oranges
- 100g dark muscovado sugar
- 5 tbsp maple syrup
- 2 eggsbeaten
- 100ml sunflower oil
- oilfor greasing
For the topping
- 100g fresh cranberry
- 5 tbsp maple syrup
Nutrition: per serving for 8
- kcal550
- fat23g
- saturates3g
- carbs86g
- sugars24g
- fibre4g
- protein6g
- salt0.3glow
Method
step 1
Put all the ingredients for the pudding into a big bowl and stir together until well mixed. Don’t be put off by the consistency of the mixture – it is quite wet. Lightly oil a 1.5 litre pudding basin. Tip the mixture into this and press down. Make a cover for the pudding basin using a double layer each of oiled greaseproof paper and aluminium foil. Make a pleat in the middle of these sheets to allow for expansion of the pudding. Press it over the top of the pudding basin and secure it well with a double piece of string. Use a little extra string to make a handle for ease of lifting in and out of the boiling water.
step 2
Cook the pudding in a large pan with a well-fitting lid. There should be enough boiling water to come two-thirds up the sides of the basin at all times – so keep an eye on it. Cook the pudding for 3 hrs.
step 3
To make the topping, cook the cranberries in the maple syrup until they burst open and become syrupy. Once the pudding is cooked, remove the cover and carefully tip it onto a large serving plate. Spoon the hot cranberry and maple syrup over the top and serve straight away.
