Gluten-free Christmas pudding

Serves 10-12

  • 150 g currants

  • 110 g sour cherries

  • 100 g raisins

  • 50 g chopped dates

  • the grated zest and juice of 1 lime

  • the grated zest and juice of 1/2 orange

  • 50 g mixed peel

  • 75 ml Assam tea, cold (or earl grey if you prefer)

  • 1/2 tsp mixed spice

  • 1/4 tsp ground cinnamon

  • 1/4 tsp grated nutmeg

  • 2 1/2 tbsp brandy

  • 170 g soft dark brown sugar

  • 1 tbsp golden syrup

  • 1/2 large cooking apple, grated

  • 50 g toasted almonds, chopped

  • 25 g rice flour

  • 25 g cornflour

  • 110 g fresh gluten-free breadcrumbs

  • 1 tsp gluten-free baking powder

  • 110 g gluten-free suet

  • 2 large free-range eggs, beaten

  • 1 large free-range egg yolk, beaten

  • butter, for greasing

Recipe by Jennifer McLaughlin



This recipe either makes one large or two little puddings. If you have problems finding gluten-free suet, you can get it online. You can make this pudding well ahead of time. In fact, 25 November is Stir-Up Sunday, the traditional day to make Christmas puddings.




1. In a large bowl combine the dried fruits, zests and mixed peel, then add the citrus juice, cold tea, spices and brandy, and leave overnight for the flavours to develop.



2. The following day, add the sugar, golden syrup, apple and almonds.



3. In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, suet and a pinch of salt. Add in the beaten eggs until you have a smooth mix, then stir into the fruit.



4. Grease a 1-litre pudding basin and pour in the pudding mixture until it's ⅔ full. Cover the top with a circle of greaseproof paper, then with 2 pieces of foil and secure with string.



5. Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam for 8 hours, topping up with water as needed – always keep it halfway up the basin.



6. Once steamed, remove the pudding from the pan, carefully turn it upside down and lift off the basin. Decorate as you like and serve with brandy cream, custard or ice cream.



Find more gluten-free recipes

Nutritional Information

Gluten-free Christmas pudding

Now everyone can indulge

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It may seem impossible, but gluten-free Christmas pudding is easy and great to make ahead of the day. If you struggle to find gluten-free suet, try online
Serves 10-12
30m (plus 8 hours cooking time)
Method

Recipe by Jennifer McLaughlin

This recipe either makes one large or two little puddings. If you have problems finding gluten-free suet, you can get it online. You can make this pudding well ahead of time. In fact, 25 November is Stir-Up Sunday, the traditional day to make Christmas puddings.


1. In a large bowl combine the dried fruits, zests and mixed peel, then add the citrus juice, cold tea, spices and brandy, and leave overnight for the flavours to develop.

2. The following day, add the sugar, golden syrup, apple and almonds.

3. In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, suet and a pinch of salt. Add in the beaten eggs until you have a smooth mix, then stir into the fruit.

4. Grease a 1-litre pudding basin and pour in the pudding mixture until it's ⅔ full. Cover the top with a circle of greaseproof paper, then with 2 pieces of foil and secure with string.

5. Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam for 8 hours, topping up with water as needed – always keep it halfway up the basin.

6. Once steamed, remove the pudding from the pan, carefully turn it upside down and lift off the basin. Decorate as you like and serve with brandy cream, custard or ice cream.

Find more gluten-free recipes

Nutritional Information Amount per serving:
  • Calories 375 19%
  • Carbs 52.1g 20%
  • Sugar 42.4g 47%
  • Fat 15.5g 22%
  • Saturates 5.9g 30%
  • Protein 4.3g 10%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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