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 is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 100g pack pecan, roughly chopped
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
The rising spring sap of a number of varieties of maple tree…
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100ml 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
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.
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.
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 aheadThis 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.