This delicious Christmas recipe is wheat-free, dairy-free and gluten-free. It is moist with a slight zestiness. Perfect to round off a perfect Christmas dinner. This recipe yields 8 puddings.
Ingredients:
Pudding:
- 100g Semi-dried prunes, stoned and chopped
- 100g Semi-dried dates, stoned and chopped
- 100g Raisins
- 100g Sultanas
- 100g Dried cranberries
- 170g Gluten-free flour
- 1 tsp Gluten-free Baking powder
- 100g Pecans, 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
Topping:
- 100g Fresh cranberries
- 5 tbsp Maple syrup
Method:
Pudding:
- In a large mixing bowl add all the ingredients for the pudding. Mix well. The mixture will be quite wet.
- Lightly oil a 1,5 litre pudding pan. Add mixture and press down gently.
- Make a cover for the pudding pan with double layers of both wax paper and aluminium foil. Fold the paper in the middle to allow for pudding to expand.
- Place it over the pudding pan and secure it with a string. Use a little extra string to make a small handle. This will ease the process of lifting the pudding pan in and out of the boiling water.
- Fill a large pan with water and place the pudding pan inside. The water should always come two-thirds up the sides of the pudding pan.
- Cover and cook for about 3 hours. Keep your eye on the water levels.
Topping:
- In a small pan cook the cranberries and maple syrup until they become syrupy and the cranberries start to burst open.
Last finishes:
- When the pudding is cooked through, remove from pan with water and carefully tip the pudding pan onto a serving dish. Top with hot cranberry & maple syrup.
- Serve immediately.
Source: BBC Good Food
Leave a Reply