Cranberry, maple & pecan pudding
- Preparation and cooking time
- 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
For the pudding
- 100g each semi-dried prunes and date , stoned and chopped
- 100g each raisins and sultanas
- 100g pack dried cranberry
- 170g gluten-free flour
- 1 tsp gluten-free baking powder
- 100g pack pecan , 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
- STEP 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.
- STEP 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.
- STEP 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.
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.