Home
Recipes
Cranberry, maple & pecan pudding

Cranberry, maple & pecan pudding topped with cranberries, on a patterned white plate

Cranberry, maple & pecan pudding

Name: Cranberry, maple & pecan pudding
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8
Cuisine: British
Ingredients: 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; 100g fresh cranberry; 5 tbsp maple syrup

Good Food team

Save recipe

Serves 6 - 8

Easy

Prep: 30 mins

Cook: 3 hrs

A star rating of 4 out of 5.5 ratingsRate

loading...

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

Dairy-free

Gluten-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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

100g fresh cranberry
5 tbsp maple syrup

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving for 8

kcal550
fat23g
saturates3g
carbs86g
sugars24g
fibre4g
protein6g
salt0.3g

low

Method

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.

RECIPE TIPS

GETTING AHEAD

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.

Recipe from Good Food magazine, December 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now