Cranberry Christmas pudding

Name: Cranberry Christmas pudding
Total time: 30 min
Cuisine: British
Ingredients: 100g raisins; 100g sultanas; 100g dried cranberries; 100g candied peel; 100g currants; 100g dried figs halved (optional); 100ml cherry brandy or brandy; 100g whole blanched almonds; 2 bramley apples grated; 1 lemon zested; 6 tbsp golden syrup; 200g butter chilled in the freezer and grated; 180g dark muscovado sugar; 4 eggs; 250g self-raising flour; ½ tsp baking powder; ¼ of a whole one nutmeg grated; ½ tsp cinnamon

Published: March 25, 2015 at 3:05 PM

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Easy

Total time: 30 mins

+ 4 hours steaming + 24 hours soaking

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A lighter version of the traditional pud, this won’t keep in the same way, although you can make it up to a week before you need it. Cook like a pro: finish with some extra sauce - melt 3 tbsp of golden syrup and add glacé cherries and almonds

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Alternatives

Complete the dish

Try this cranberry pudding, then check out our classic Christmas pudding, Christmas cake, mince pies, cranberry cake and more Christmas baking recipes. For a special dietary dessert option, try our gluten-free Christmas pudding.

Ingredients

Nutrition

100g raisins
100g sultanas
100g dried cranberries
100g candied peel
100g currants
100g dried figs

halved (optional)
100ml cherry brandy or brandy
100g whole blanched almonds
2 bramley apples

grated
1 lemon

zested
6 tbsp golden syrup
200g butter

chilled in the freezer and grated
180g dark muscovado sugar
4 eggs
250g self-raising flour
½ tsp baking powder
¼ of a whole one nutmeg

grated
½ tsp cinnamon

Nutrition: per serving

kcal377
fat14.47g
saturates7.1g
carbs57.6g
fibre1.7g
protein4.35g
salt0.54g

Method

step 1

Bring the dried fruit and alcohol to a simmer, turn off the heat and leave for 24 hours. Add the almonds, apple and zest. Pour the golden syrup into 2 × 1 litre pudding basins or smaller ones with a total volume of 2 litres.
step 2

Collect some whole pieces of fruit from the mix and add them to the bottom of the basins with a few almonds. Cream the butter and sugar, then add the eggs, fruit and rest of the ingredients and mix well. Spoon into the basins. Cover each with a sheet of greaseproof paper layered with a sheet of foil. Make a pleat along the centre of each to allow the pudding to expand, then tie around the lip of the dish with string. Steam for 3 hours on the top of the stove in a pan with a lid – the water should come ¾ of the way up the basins. Or cook in the oven for 3 hours on a trivet – half-fill the roasting tin with water and top up as you need to. Cool and wrap in clingfilm, then store somewhere cool. Reheat by steaming for an hour or microwaving on full power for 5 minutes.

Check out more of our best Christmas dessert recipes here...

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