Cranberry and Pecan Pudding – Christmas Dessert Recipe

Serves 6

Ingredients:

For Topping: 50g butter softened 50g light muscovado sugar 75g pecans roughly chopped 75g cranberries For Pudding: 110g butter softened 110g golden caster sugar 2 large eggs 175g self-raising flour sifted 2 tbsp milk 50g cranberries

Method:

The Topping Goes First:

For the topping cream the butter and sugar together then gently stir in the nuts and berries. Press into the base of a buttered 1 litre pudding basin.

And now the pudding:

For the pudding cream the butter and caster sugar together then add the eggs one at a time alternating with some of the flour. Fold in the remaining flour followed by the milk then gently fold in the cranberries. Spoon this over the topping cover and steam for 1 3/4 to 2 hours. Wait for five minutes and then run a knife around the edges and turn out.