Gluten-free Cranberry, maple and pecan pudding

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.