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
Ingredients:
- 1.0 tsp gluten-free baking powder
- 5.0 tbsp maple syrup
- 100.0g pack pecans , roughly chopped
- 100.0g fresh cranberries
- 100.0ml sunflower oil
- 100.0g raisins and sultanas
- grated zest and juice of 2 oranges
- Ingredients FOR THE PUDDING
- FOR THE TOPPING
- 100.0g pack dried cranberries
- 2.0 tsp mixed spice
- 100.0g each semi-dried prunes and dates , stoned and chopped
- 170.0g gluten-free flour
- 100.0g dark muscovado sugar
- 2 eggs , beaten
- oil , for greasing
Instructions:
- 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.
Cranberry, Maple & Pecan Pudding • Yield: 6 servings
Ingredients:
- 1.0 tsp gluten-free baking powder
- 5.0 tbsp maple syrup
- 100.0g pack pecans , roughly chopped
- 100.0g fresh cranberries
- 100.0ml sunflower oil
- 100.0g raisins and sultanas
- grated zest and juice of 2 oranges
- Ingredients FOR THE PUDDING
- FOR THE TOPPING
- 100.0g pack dried cranberries
- 2.0 tsp mixed spice
- 100.0g each semi-dried prunes and dates , stoned and chopped
- 170.0g gluten-free flour
- 100.0g dark muscovado sugar
- 2 eggs , beaten
- oil , for greasing
Cranberry, Maple & Pecan Pudding Nutrition Facts:
• Diet:
• Calories: 216.62
• Fat: 200.08
• Carbs: 218.92
• Protein: 47.57
• Cholesterol: 106.64
• Calcium: 99.14
• Sodium: 22.01* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
