Cranberry, maple & pecan pudding

Recipe uploaded by

Good Food

2 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

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, salt 0.3 g

Latest comments and suggestions

• lovedanes2

  17 November 2007

  lovedanes2 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• TheEdda

  26 December 2008

  TheEdda rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2711/

Your binder

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

• 100g fresh cranberries
• 5 tbsp maple syrup

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 30 mins

Cook min 3 hrs

Vegetarian, Gluten-free, Dairy-free

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

• 100g fresh cranberries
• 5 tbsp maple syrup

Per serving for 8

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk