Apple and cranberry pudding with orange syrup

Apple and cranberry pudding with orange syrup

Feel Good Food
Chris Chen

This is a classic autumn day dessert. Simply make a cake batter, fold in the fruit and steam under pressure. Alternate the fruit if you wish, trying fresh apricots or blood plums instead of the cranberries.


Quantity Ingredient
1 cup coconut flour or wholemeal spelt flour
1 cup unbleached spelt flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
sea salt
3/4 cup apple juice
3 tablespoons soy milk
1/2 cup rice syrup or maple syrup
2 teaspoons orange zest, finely grated
1/4 teaspoon natural vanilla extract
2 apples, peeled, cored and diced
1 cup cranberries
1 cup walnuts, toasted and chopped


Quantity Ingredient
1/2 cup orange juice
1/2 cup maple syrup
1 teaspoon kuzu or arrowroot, dissolved in 1 teaspoon cold water


  1. Combine the coconut flour, spelt flour, bicarbonate of soda, baking powder, cinnamon, allspice and a pinch of sea salt in a large bowl and whisk to aerate.
  2. In a separate bowl, combine the apple juice, soy milk, rice syrup, orange zest and vanilla and whisk to combine. Fold into the flour mixture with a wooden spoon until just combined. Fold in the diced apples, cranberries and walnuts and mix well.
  3. Lightly oil two 500 ml pudding tins and line with muslin (cheesecloth). Spoon the mixture evenly between each tin. Cover the top of each with a square of baking paper, then wrap a piece of foil tightly over the top, securing the ‘lids’ with kitchen string.
  4. Place the puddings in a large, deep saucepan and pour in enough hot water to come two-thirds up the side of the tins – you may need to do this in two batches. Bring the water to the boil, cover the saucepan with a tight-fitting lid and simmer over low heat for 90 minutes, making sure the water level is kept high and re-filling as needed. Allow to cool for 15 minutes, then turn out onto plates.
  5. To make the glaze, bring the orange juice and maple syrup to the boil in a saucepan over high heat. Add the kuzu mixture to the pan and stir for 2 minutes, or until the syrup is thick and clear. Ladle the glaze over each pudding. Serve warm or at room temperature.
low fat
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