Gluten-free Christmas pudding
Prep time less than 30 mins
Cook time less than 30 mins
Serves 10
Dietary Vegetarian
Free from: dairy, wheat, gluten and soya; can be egg and nut free; no added sugar
Method
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Mix all the dry ingredients together in a large bowl.
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Beat the eggs (if you are using them) with the juice and brandy if you are using it and stir it into the dry mixture.
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Sieve the flours together with the baking powder (if you are using it instead of the eggs).
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Fold the flour very thoroughly into the fruit.
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Spoon the mixture into a pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands.
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Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level periodically.
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Remove basin from the pot, discard the greaseproof paper and cover it with new. Allow to cool, then store in a cool larder.
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To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes.
Ingredients
Dry ingredients
- 100g/3½oz raisins
- 100g/3½oz currants
- 50g/2oz sultanas
- 50g/2oz prunes, chopped
- 50g/2oz apricots or figs, chopped
- 25g/¾oz fresh or dried mixed peel
- 50g/2oz flaked almonds or, if you cannot eat nuts, sunflower seeds
- 150g/5oz fresh pear, puréed in a food processor, with the skin on
- 1 level teaspoon each of ground ginger and cinnamon
- ½ level teaspoon ground mace
- 25g/1oz gluten-free vegetable suet
Wet ingredients
- 2 eggs OR if you cannot eat eggs, 2 heaped tsp of wheat-free and gluten-free baking powder
- 150ml/5fl oz of apple or pear juice OR 100ml/3½oz apple or pear juice and 50ml/2fl oz brandy
For the flour
- 100g/3½oz gluten-free and wheat-free flour OR 50g/2oz each of gram flour and 50g/2oz of rice flour
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