Cranberry, maple & pecan pudding

alternative cranberries cranberry dark muscovado sugar date dates festive flour maple syrup mixed spice pecan pecans raisin raisins special diet wheat-free

N/A

Source

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

Method

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.