Gluten-free cranberry & cinnamon puddings

So delicious everyone will want one, not just those avoiding gluten.

Serves 5-6 • Ready in 40 mins

100g gluten-free self-raising flour

100g light muscovado sugar

100g butter, softened

2 eggs

1tsp xanthan gum

1tbsp ground cinnamon

250g dried mixed fruit

150g dried cranberries

For the sauce:

60g unsalted butter

175g light soft brown sugar

300ml double cream

Few drops vanilla extract

100g pecan nuts

1 Heat the oven to 180C/Gas 4. Butter five to six individual pudding tins, or alternatively, use muffin tins lined with baking paper.

2 Tip the flour, sugar, butter, eggs, xanthan gum and cinnamon into a bowl. Add 2tbsp water, beat until smooth, then fold in the dried fruit and cranberries. Divide the mixture between the tins and level the surface. Place the tins on a baking tray and bake for 20-25 mins, or until just firm to touch in the centre. Remove from the oven and leave to cool in the tins for 5 mins.

3 Meanwhile, make the sauce. Melt the butter in a saucepan and stir in the sugar, then cream and vanilla. Stir the mixture over a low heat until the sugar dissolves. Increase the heat and simmer the sauce until slightly thickened. Remove the pan from the heat and stir in the pecan nuts.

4 Turn the puddings out on to plates and spoon over the sauce to serve. Per serving: 752 cals, 47g fat,

24g sat fat, 78g carbs