Cranberry, maple & pecan pudding

Name: Cranberry, maple & pecan pudding
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 100 grams each semi-dried prunes and date, stoned and chopped; 100 grams each raisins and sultanas; 100 grams pack dried cranberry; 170 grams gluten-free flour; 1 teaspoon gluten-free baking powder; 100 grams pack pecan, roughly chopped; 2 teaspoons mixed spice; 2 grated zest and juice of oranges; 100 grams dark muscovado sugar; 5 Tbsps maple syrup; 2 eggs, beaten; 100 milliliters sunflower oil; 1 serving oil, for greasing; 100 grams fresh cranberry

Cranberry, maple & pecan pudding is a gluten free, dairy free, and lacto ovo vegetarian dessert. One serving contains 664 calories, 7g of protein, and 34g of fat. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have spice, maple syrup, juice of orange, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 30 minutes.

Instructions

Put all the ingredients for the pudding into a big bowl and stir together until well mixed. Dont 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.

Ingredients you will need

Water

Cooking Oil

Equipment you will use

Aluminum Foil

Bowl

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.

Ingredients you will need

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cranberries

Maple Syrup

Equipment

Aluminum Foil

Bowl

Frying Pan

Ingredients

Servings:

100grams

each semi-dried prunes and date, stoned and chopped 100grams

each raisins and sultanas 100grams

pack dried cranberry 170grams

gluten-free flour 1teaspoon

gluten-free baking powder 100grams

pack pecan, roughly chopped 2teaspoons

mixed spice 2

grated zest and juice of oranges 100grams

dark muscovado sugar 5Tbsps

maple syrup 2

eggs, beaten 100milliliters

sunflower oil 1serving

oil, for greasing 100grams

fresh cranberry

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Pudding. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.