Cranberry Christmas pudding

Cranberry Christmas pudding
  • Serves icon Serves 8
  • Time icon Takes 30 minutes to make, 50 minutes to bake, plus cooling

When this easy cranberry Christmas pudding is served juicy winter fruits will tumble out – lovely

Nutrition: per serving

Calories
503kcals
Fat
18.3g (9g saturated)
Protein
8.2g
Carbohydrates
82.9g (48.5g sugars)
Salt
0.6g
Calories
503kcals
Fat
18.3g (9g saturated)
Protein
8.2g
Carbohydrates
82.9g (48.5g sugars)
Salt
0.6g

Ingredients

  • 125g butter, plus extra for greasing
  • 200g light muscovado sugar
  • 75g golden syrup
  • 125g self-raising flour
  • 250g porridge oats
  • 2½ tsp mixed spice
  • 100g raisins
  • 2 large eggs
  • 3 Granny Smith apples
  • 5 dried figs, roughly chopped
  • 200g fresh or frozen cranberries
  • Finely grated zest of 1 orange
  • Zest of 1 orange, cut into fine shreds, to serve

Method

  1. Lightly butter a 1.3-litre pudding basin, then line the base with a circle of greaseproof paper. Preheat the oven to 180C/fan160C/gas 4.
  2. Place 150g of the sugar, the butter and golden syrup in a large saucepan and heat until melted. Boil for 1 minute, then tip in the flour, oats, mixed spice, raisins and eggs. Mix well, then set aside for 15 minutes to cool and firm up slightly. Using just damp hands, press three-quarters of the mixture into the base and up the sides of the pudding basin, making sure the rim around the top is very even.
  3. Peel, core and roughly chop the apples. Put into a saucepan with the figs, cranberries, remaining sugar and finely grated orange zest. Place over a low heat, stirring to dissolve the sugar. Increase the heat and simmer for 5 minutes, until the fruit has just softened. Reserve 2 tablespoons of the fruit mixture, then pack the remaining mixture into the oat-lined basin. Spread the remaining oat mixture over the top, making sure you seal the edges well.
  4. Cover the pudding with foil and bake for 50 minutes, until golden and firm. Set aside to cool for 10 minutes.
  5. Turn out the pudding by running a sharp knife around it to loosen, then carefully upturn onto a serving plate.
  6. Gently reheat the reserved fruit filling in a pan with the shredded orange zest and a splash of water. Pile onto the pudding, then slice and serve.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

0 votes

Reviews

Share your thoughts...

Rate & review

Rate

0 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe now