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[Recipe] Gluten-, Wheat- and Dairy-Free Cranberry, Maple & Pecan Pudding

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[Recipe] Gluten-, Wheat- and Dairy-Free Cranberry, Maple & Pecan Pudding

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.



  • 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


  • 100g Fresh cranberries
  • 5 tbsp Maple syrup



  1. In a large mixing bowl add all the ingredients for the pudding. Mix well. The mixture will be quite wet.
  2. Lightly oil a 1,5 litre pudding pan. Add mixture and press down gently.
  3. 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.
  4. 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.
  5. 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.
  6. Cover and cook for about 3 hours. Keep your eye on the water levels.


  1. In a small pan cook the cranberries and maple syrup until they become syrupy and the cranberries start to burst open.

Last finishes:

  1. 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.
  2. Serve immediately.

Source: BBC Good Food

Louise Pyper[Recipe] Gluten-, Wheat- and Dairy-Free Cranberry, Maple & Pecan Pudding

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