A fabulous Christmas pudding given an American flavour with cranberries, blueberries, pecan nuts, maple syrup and bourbon.


  • 110 g fresh cranberries
  • 225 g dried cranberries
  • 110 g fresh or dried blueberries
  • 110 g pecan nuts (roughly chopped)
  • 225 g sultanas
  • 110 g glacé cherries (chopped)
  • grated zest and juice of 1 orange
  • 2 dsp maple syrup
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 6 tblsp bourbon
  • 225 g butter
  • 225 g soft brown sugar
  • 3 eggs (lightly beaten)
  • 110 g plain flour (sifted)
  • 110 g white or brown breadcrumbs
  • 1-2 tbsp bourbon (to flame)


  • Place the cranberries in a small saucepan and cook over a very low heat for a few minutes, just until they have softened a little.
  • Pour the cooked cranberries and any juice into a large bowl.
  • Add the dried cranberries, blueberries, pecan nuts, sultanas, cherries, orange zest and orange juice, apple, maple syrup, spices and bourbon.
  • Cover with cling-film and leave for 24 hours to allow the fruits to absorb the liquid and plump up.
  • Cream the butter and sugar until light and fluffy.
  • Add a little beaten egg, a little flour and some of the breadcrumbs and mix.
  • Do not add all the egg without the flour and breadcrumbs as this will cause the mixture to curdle.
  • Repeat until the egg, flour and breadcrumbs are used up.  Mix in the steeped fruits until thoroughly combined.
  • Grease two 900g/2lb pudding basins.
  • Divide the mixture between the basins.
  • Cover with a secure lid or a double layer of well greased greaseproof paper, making a fold in the paper to allow for expansion during cooking.
  • Top with folded foil.  Tie securely with string or use an elastic band, and boil or steam for 3 1/2 - 4 hours.
  • Store the pudding for 1-2 weeks to allow the flavours to develop.
  • Boil or steam for 1 hour before serving.
  • Turn out onto a large plate.
  • Heat the bourbon in a small pan for a few seconds.
  • Pour it over the hot pudding and immediately set it alight.
  • If the pudding has cooled slightly, light the bourbon in the pan and then pour it over. Serve immediately with warm egg-nog sauce.

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