Cranberry, maple & pecan pudding

Cranberry, maple & pecan pudding

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(4 ratings)

Prep: 30 mins Cook: 3 hrs


Serves 6 - 8
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

Nutrition and extra info

  • Dairy-free
  • Gluten-free
  • Vegetarian

Nutrition: per serving for 8

  • kcal550
  • fat23g
  • saturates3g
  • carbs86g
  • sugars24g
  • fibre4g
  • protein6g
  • salt0.3g
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    For the pudding

    • 100g each semi-dried prunes and date, stoned and chopped



      Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

    • 100g each raisins and sultanas
    • 100g pack dried cranberry


      A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

    • 170g gluten-free flour



      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    • 1 tsp gluten-free baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 100g pack pecan, roughly chopped
      Pecan nuts



      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    • 2 tsp mixed spice
    • grated zest and juice of 2 oranges



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 100g dark muscovado sugar
    • 5 tbsp maple syrup
    • 2 egg, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 100ml sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • oil, for greasing

    For the topping

    • 100g fresh cranberry


      A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

    • 5 tbsp maple syrup


    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.

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    Comments (10)

    sweet_lfa's picture

    This is a great recipe. Easy to make and tastes delicious! I made it for a New Year's Eve party and the guests loved it. I will make this pudding every Christmas from now on.

    lorryhawk's picture

    done for the second year in a row and did not disappoint!

    lorryhawk's picture

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

    lorryhawk's picture

    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!!!

    kit-e-cat's picture

    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

    bowdenei's picture

    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.

    bowdenei's picture

    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?

    jizogarden's picture

    oops … I meant to read the comment on egg substitution…did not mean to hit the report button. This looks like a wonderful recipe :) Will try it with flax goo for egg substitute…cross fingers :)

    theedda's picture

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

    Questions (4)

    isobelmoore's picture

    Is it 100g each of sultanas and raisins, or 100g in total ie a mix?

    And do you know how long this would take in a pressure cooker?

    goodfoodteam's picture

    Hi isobelmoore, thanks for your question and for pointing this out - it should be 100g each of sultanas and raisins (200g total).

    With regards to use of a pressure cooker; we would advise that you cook this pudding without pressure (or in a pan as above) for 15 mins - in order to activate the raising agent, then steam on high pressure for 1hr. However, this method has not been triple tested in our test kitchen so we cannot guarantee perfect results. Let us know how you get on. 

    quakergirl's picture

    I am about to make the Cranberry, maple & pecan pudding but only need a small one which would involve half measure ingredients. Does this mean that the cooking time would be half that shown i.e. 1.5 hours rather than 3 hours?

    goodfoodteam's picture

    Hi quakergirl thanks for your question, we would expect a half-size version to take more like 2 hrs to cook but we haven't tested this in our kitchen so cannot guarantee perfect results - let us know how you get on. 

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