Cranberry, maple & pecan pudding

Cranberry, maple & pecan pudding

Dairy-free, wheat-free and gluten-free - this Christmas pudding is moist and has a real zing. A less rich, more refreshing way to round off Christmas dinner

Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 3 hrs

Vegetarian

Vegetarian, Gluten-free, Dairy-free

Method

  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.
  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.
  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.
Try

Getting ahead

This is less rich than many Christmas puddings and will dry out if over-cooked. You can make it up to two weeks in advance, then reheat it in the microwave on High for 2-3 mins. The topping can be made in advance and frozen, then defrosted and reheated to serve.

Per serving for 8

550 kcalories, protein 6g, carbohydrate 86g, fat 23 g, saturated fat 3g, fibre 4g, sugar 24g, salt 0.3 g

Recipe from Good Food magazine, December 2005.

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Latest comments and suggestions

  • Binder photo lovedanes2

    17 November 2007

    lovedanes2 rated this recipe

    4 stars

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  • Binder photo TheEdda

    26 December 2008

    TheEdda rated and commented on this recipe

    5 stars

    This is a very zingy pudding. Good Food are right: it's less heavy, more refreshing. You won't be wanting cream with this!

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  • Binder photo Bowdenei

    14 September 2010

    Bowdenei commented on this recipe

    I want to make this for my friend who has a dairy free and gluten free diet. Are eggs not considered dairy? If so can I use ground flax seed instead?

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  • Binder photo Bowdenei

    23 September 2010

    Bowdenei rated and commented on this recipe

    4 stars

    I did make this pud. My friend could only have duck eggs so used these instead and it went down a treat. We however did have cream with ours!! I particularly liked the orange flavour running through it.

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  • Binder photo pepper

    01 January 2012

    pepper commented on this recipe

    A friend of mine is wheat intolerant so I made this pudding for Christmas Day. I live in Spain and maple syrup is ridiculously expensive so I used 3tbsp of honey and 2tbsp of black treacle. The results were wonderful, and people who said they normally refused Christmas Pudding tried it. It disappeared in minutes! I served brandy sauce with it and will make it again and again. It is definitely a pudding for life, not just for Christmas

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  • Binder photo Lorraine Hawkings

    24 December 2012

    Lorraine Hawkings rated and commented on this recipe

    5 stars

    Made today with coconut sugar rather than muscovado (this made it refined sugar free too) and only added about 70g as was sweet enough with all the maple syrup and fruit. Added 100g of dried apricots instead of prunes and chucked in some halved natural cherries. Left the fruit to soak in the orange juice with the zest for a couple of hours before combining all ingredients. I made 2 small puddings and steamed for about 2hrs. Just ate one this Christmas Eve and was delicious - best Christmas pud we've ever eaten and really light. Gorgeous with thick guernsey cream!!!

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  • Binder photo Lorraine Hawkings

    24 December 2012

    Lorraine Hawkings commented on this recipe

    ps I didn't do the maple and cranberry sauce, but didn't miss it.

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Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 3 hrs

Vegetarian

Vegetarian, Gluten-free, Dairy-free

Dairy, gluten anda wheat-free pud

Ingredients

FOR THE PUDDING

  • 100g each semi-dried prunes and dates , stoned and chopped
  • 100g raisins and sultanas
  • 100g pack dried cranberries
  • 170g gluten-free flour
  • 1 tsp gluten-free baking powder
  • 100g pack pecans , roughly chopped
  • 2 tsp mixed spice
  • grated zest and juice of 2 oranges
  • 100g dark muscovado sugar
  • 5 tbsp maple syrup
  • 2 eggs , beaten
  • 100ml sunflower oil
  • oil , for greasing

FOR THE TOPPING

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Per serving for 8

550 kcalories, protein 6g, carbohydrate 86g, fat 23 g, saturated fat 3g, fibre 4g, sugar 24g, salt 0.3 g

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