Rich and fruity, this traditional pud, decorated with syrupy cranberries is a perfect way to round off Christmas dinner.
Preparation 20 mins
Cooking 2-2.5 hours
200g fresh cranberries, roughly chopped
175g self-raising flour
½ level tsp. bicarbonate of soda
1 tsp. mixed spice
Pinch of salt
50g shredded suet
100g Tate & Lyle Dark Soft Brown Cane Sugar
1tbsp Lyle’s Black Treacle 2 level tbsp. Lyle’s Golden Syrup
2 large eggs, beaten
Grease a 900ml (1½ pt) pudding basin. In a bowl, combine the chopped cranberries with the flour, bicarbonate of soda, mixed spice and salt. Stir in the suet and Tate & Lyle Dark Brown Sugar.
Make a hollow in the centre, and add the Lyle’s Black Treacle, Lyle's Golden Syrup, eggs and milk. Gradually work in the dry ingredients and mix well.
Put the mixture into the basin, cover with greaseproof paper, or foil, and secure with string. Stream over a pan of boiling water for about 2- 2½ hours, until well risen and firm to the touch. Turn out onto a serving dish and keep warm.
Put the Tate & Lyle Caster Sugar into a pan with 4 tablespoons water, heat until the sugar has dissolved and boil for 2 minutes. Add the whole cranberries and cook for about 5 minutes until just softened, but not completely collapsed.
Spoon the syrupy cranberries over the top to decorate.