Cranberry, maple & pecan pudding

Cranberry, maple & pecan pudding

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(4 ratings)

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Cooking time

Prep: 30 mins Cook: 3 hrs

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
  • Dairy-free
  • Gluten-free
Nutrition info

Nutrition per serving for 8

kcalories
550
protein
6g
carbs
86g
fat
23g
saturates
3g
fibre
4g
sugar
24g
salt
0.3g

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

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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.

Recipe from Good Food magazine, December 2005

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Comments

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

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

lorryhawk's picture
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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
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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
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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
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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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