This is an easy recipe for Cranberry Christmas pudding, but delicious nevertheless. Lovely winter fruits will tumble out of the oat and golden syrupy pudding when you serve this, so just make sure nobody is too full to appreciate this great dessert.
Serves 8
Takes 30 minutes to make, 50 minutes to bake, plus cooling
Per serving:
503kcals
18.3g fat (9g saturated)
8.2g protein
82.9g carbs
48.5g sugar
0.6g salt
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.
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