Cranberry, maple & pecan pudding

Ingredients

• 100 g dates chopped
• 100 g raisins 
• 100 g cranberries dried
• 170 g flour gluten-free
• 1 tsp double-acting baking powder gluten-free
• 100 g pecans roughly chopped
• 2 tsp spice mixed
• 2  orange juice grated
• 100 g t brown sugar dark
• 5 tbsp maple syrup 
• 2  eggs beaten
• 100 ml unrefined sunflower oil 
• 6 servings cooking oil for greasing
• 100 g cranberries fresh

Equipment

• bowl
• frying pan
• aluminum foil

Directions

1. 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.
2. 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.
3. 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.