
Prep
20 minBake
2.5 hrsServes
6 to 8Difficulty
Medium
About
Rich and fruity, this traditional pud, decorated with syrupy cranberries is a perfect way to round off Christmas dinner.

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.
TOP TIP
For an elegant look, serve warm with whipped cream, or pour rich cream over the top for a more cosy feel to your pudding.
Ingredients – 11 items
1

Cranberries
Fresh

Self raising flour

Bicarbonate soda

Mixed spice

Pinch of salt

Shredded suet

Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar

Lyle’s Black Treacle

Lyle’s Golden Syrup

Large eggs
Beaten

Milk
To serve

Fairtrade Tate & Lyle Golden Caster Cane Sugar

Cranberries
Fresh
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