Gluten-free Cranberry, maple and pecan puddingby lynn patterson |
| Preperation time: 40 mins Cooking time: 3 hours Serves: 8 |
| Recipe Ingredients |
| 100g prunes, stoned and chopped; 100g dates, stoned and chopped; 100g raisins; 100g sultanas; 100g dried cranberries; 170g gluten-free plain flour; 1 tsp gluten-free baking powder; 100g pecans, chopped; 2 tsp mixed spice; 100g dark muscovado sugar; grated zest and juice of 2 oranges; 5 tbsp maple syrup; 2 eggs, beaten; 100ml sunflower oil; oil for greasing; Topping: 5 tbsp maple syrup 100g fresh cranberries |
| Recipe Method |
| Lightly grease a 1.5 litre pudding bowl with
some oil. Put all the ingredients into a large bowl and mix really well. Pour this into the pudding bowl pressing down well. Cover using two layers of oiled, and pleated greaseproof paper and then a layer of foil, again with a pleat in it, and secure tightly with string. Steam for 3 hours in a pan with enough boiling water to come two-thirds of the way up the pudding bowl at all times. When ready make the topping. Put the cranberries and maple syrup in a pan and gently heat until the cranberries start to burst open and becomes a bit syrupy. Turn out the pudding and pour the topping over. |
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| Blueberry and
pecan mincemeat Cinnamon apple and raisin cobbler Light Christmas Pudding Orange syrup polenta cake Mini Thai fish cakes with chilli dipping sauce |
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