Maple, Cranberry and Pecan Pudding Recipe

How to make Maple, Cranberry and Pecan Pudding


  1. Add all the dried fruit together with the nuts, sugar, maple syrup, orange juice and zest.
  2. Sprinkle over the flour and the spices, then mix well.
  3. Stir in the sunflower oil.
  4. Beat the eggs, stir through, then mix well.
  5. Grease a 1.5 litre pudding basin and pour in the mixture.
  6. Make a cover for the top of the basin using a double sheet of greaseproof paper
    (make a pleat in the top, to allow the pudding to swell).
  7. Place a piece of aluminium foil over the top (also with a pleat in the top).
  8. Secure with some string, tied around the sides of the basin.
  9. Cook the pudding in a large saucepan of boiling water (which must only be two-thirds up the sides of the basin).
  10. Cover and simmer for 3 hours, checking the water level every 20 minutes.
  11. Serve with brandy cream or your favourite topping.