A lighter, gluten free Christmas pudding.

  • Serves: 8 people
  • Prep time: 15 minutes
  • Cooking time: 180 minutes
    • Irish

    Cranberry, Maple & Pecan Pudding

    Recipe Information

    Ingredients
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    170g Gluten Free Plain Flour

    125g Dried Prunes, finely chopped

    125g Dried Cranberries

    125g Sultanas

    125g Raisins

    100g Pecan Nuts, roughly chopped

    Zest and Juice of 4 Clementines

    100g Dark Soft Sugar

    1 tsp Ground Ginger

    1 tsp Ground Cinnamon

    2 Large Eggs

    80ml Maple Syrup

    100ml Sunflower Oil (plus extra for greasing)

    Boiling Water

    1 ½ litre Pudding Basin

    Greaseproof Paper

    Baking Foil

    String

    Method

    Add all the dried fruit together with the nuts, sugar, maple syrup, clementine juice and zest.

    Sprinkle over the flour and the spices, then mix well.

    Stir in the sunflower oil.

    Beat the eggs, stir through, then mix well.

    Grease the pudding basin and pour in the mixture.

    Make a cover for the top of the basin using a double sheet of greaseproof paper (make a pleat in the top, to allow the pudding to swell).

    Place a piece of baking foil over the top (also with a pleat in the top).

    Secure with some string, tied around the sides of the basin.

    Cook the pudding in a large saucepan of boiling water (which must only be two-thirds up the sides of the basin).

    Cover and simmer for 3 hours, checking the water level every 20 minutes.

    Serve with brandy cream.

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