
Nutrition and extra info
- Freezable
Nutrition: per serving
- kcal550
- fat27g
- saturates12g
- carbs66g
- sugars20g
- fibre2g
- protein5g
- salt0.63g
Ingredients
- 250g packet dried mixed fruits with apricot and passion fruit
- 175g ready-to-eat stoned dates, roughly chopped
Date
da-ateDates are one of the oldest cultivated fruits - it's thought that they were a staple part of…
- 85g dried cranberries
Cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 1 tbsp freshly grated root ginger
- grated zest and juice of a large orange
Orange
or-angeOne of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 100ml/3½ fl oz Cointreau or Grand Marnier
- 100g butter, at room temperature
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g dark muscovado sugar
- 2 large eggs, beaten
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50g self-raising flour
- 85g fresh white breadcrumbs
- 1 tsp ground cinnamon
Cinnamon
sin-ah-munA fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 85g pecan nuts, roughly chopped
Pecan
pee-kanRelated to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
Pecan topping and sauce
- 100g butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g light muscovado sugar
- 50g pecans
Pecan
pee-kanRelated to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 50g dried cranberries
Cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 1 orange
Orange
or-angeOne of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 3 tbsp Cointreau or Grand Marnier
- sprig of fresh holly
- icing sugar, for dusting
- thick double cream, to serve
Method
Put the dried fruits, dates, cranberries and ginger in a pan with the orange zest and juice, and the orange liqueur, then warm gently for 10 minutes, stirring occasionally until the juices are absorbed and the mixture looks sticky. Set aside to cool.
Lightly grease a 1.3 litre/21⁄4 pint pudding basin, and line the base with a small disc of greaseproof paper. Beat the butter, sugar, eggs and flour together in a food mixer or large bowl until creamy, then stir in the cooled fruits, breadcrumbs, cinnamon and nuts.
Spoon the mixture into the pudding basin, cover the bowl with greaseproof paper and foil, and tie on securely with string. Put a long strip of folded foil under the basin and bring it up round the sides so that you can use it as a handle to lift the pudding in and out. Put the basin in a large pan and pour a kettle of boiling water into the pan so it comes halfway up the bowl, then cover and steam for 3 hours, topping up with boiling water every now and then. Leave it to cool, then store in a cool place for up to 1 week or freeze for 1 month.
The sauce can be made up to a day ahead. Melt the butter and sugar together in a frying pan. Tip in the pecans and cook, stirring, for a minute or two to toast them. Add the cranberries, orange juice and liqueur and continue to bubble until rich and syrupy. Cool, then tip into a bowl, cover and chill until ready to eat.
To serve: Steam the pudding in a pan of boiling water for 1 hour, to warm it through.
Put the pecan sauce in a pan, and gently warm through until melted and bubbling. Meanwhile, turn out the pudding. Peel the lining paper from the pudding and pile the nuts and cranberries from the sauce on top, and then generously spoon over the buttery sauce. Decorate with holly and dust lightly with icing sugar. Serve the pudding with the sauce and cream.
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