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Gluten Free Christmas Pudding

Added by cookinlovebird | Wed 28 Jan 2009 @ 12:03

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Ingredients
350g sultanas
350g raisins
150g dates ( soaked and chopped up small)
150ml brandy
2 apples chopped up small (opt)
1 orange zest and juice
6 free range organic eggs or egg replacement and water
250g suet shredded (gluten free or can use butter and lard but must be frozen before grating)
350g soft muscovado sugar
250g bread crumbs ( gluten free)
175g GF self-raising flour( rice flour can be used)
1 tsp mixed spice (sweet)

other products that can be added

125g mixed peel (most contain gluten)
75g glace cherries ( most contain gluten)

Method
You need 2 2lb pudding case or 4 1lb ones, greeseproof paper, a big saucepan, butter and a pastry brush.
Soak fruit to be used in sherry for at least a week!! or orange juice overnight. mix together apples,orange juice and zest, suet, beaten eggs,sugar and bread crumbs into a large bowl. Add the flour ( also add dried egg replacer at this point if used) and the soaked fruit and spice stir all together add a little bit more brandy at this point if required!!

Divide into the cases leaving about an inch from the top in the 1lbs and about 2 inches in the 2lbs, just so they can rise a bit. Place on the top of the mixture a buttered piece of grease proof, make it bigger than the top, then place the lid ontop and seal down. Place puddings into a pan, add the water so its an inch from the top of the pudding, bring to the boil and simmer for 6hrs, adding more hot water every 20 mins or so, you must keep your eye on it. When cooked leave to cool, wipe off any excess fat from the case,it does happen sometimes, re-wrap with greaseproof paper and foil, make a little hand grip with the foil, because you need to simmer it again on the day its to be eaten for about 30mins to serve hot. To give as a gift, like I did to Jamie, I tied a bit of gold and red thin ribbon around the handle part and it looked great. Please be careful at all times with the removal of the pudding from the hot water. Hope you will enjoy, this recipe can be adapted to real bread crumb and flour mixes.

cookinlovebird:)

tried this recipe or a similar one? share your tips...

1. by bugsy on Sun 11 Nov 2012 @ 12:57

Is it possible to cook the pudding in advance and store till day of use ? Thanks

2. by Jewels on Mon 02 Jan 2012 @ 00:23

But would like to add - my pudding steamer has a lid, without a lid, I would assume the greaseproof paper would still be necessary.

3. by Jewels on Mon 02 Jan 2012 @ 00:09

Instead of using self-raising GF flour I used plain GF flour (Doves GF Bread flour!), sieved twice with a good teaspoon of GF baking powder (to even it out), also used brandy to soak the sultanas / raisins and dates overnight, instead of the sherry or orange juice, then added 150ml of the used brandy as per the recipe. Only used lard, not butter as I'm dairy free too! It turned out brilliantly! Didn't raise a great deal so no need to bother with the greaseproof paper with a pleat. Also, had a lid for the big pan so didn't need to keep topping the water level up as much.... So happy with it and definitely doing the same next year! The other eaters, - NOT all gluten free or dairy free sufferers - agreed; Amazing pudding! :)

4. by Stephen Fry on Tue 27 Dec 2011 @ 18:17

Instead of orange peel and juice i added orange juice. Instead of apple I added apple juice. I also added a good couple of tablespoons of black treacle. Also added lots of fresh nutmeg, all-spice, Ginger and cinnamon. without doubt the best pudding I have ever produced.

5. by Cassandra on Mon 14 Nov 2011 @ 20:59

Judydot, GF Mommie is absolutely correct. For example, Glutafin makes Gluten free items prescribed for Coeliacs made with gluten-free wheat starch which complies with the internationally agreed criteria for gluten-free food (Codex Alimentarius). There are indeed some people that must have wheat free but Gluten-free is a specifically medically defined term. If you are worried about suet you can always try vegetable suet. However fat is fat - and what is Christmas all about if not for fat, sugar and all kinds of hibernating encouraging goodies!

6. by Judydot on Tue 26 Oct 2010 @ 14:23

As I have a wheat allergy rather than gluten (not a coeliac) I would be really horrified if gluten free bread contained wheat and did not display this in the ingredients so I think GF Mommy is mistaken about that.

7. by GF Mommie on Tue 15 Dec 2009 @ 20:04

Glace cherries and mixed peel "most contain gluten". Does someone actually check these recipies or the food lables or even know what gluten is? Glucose-fructose syrup may be "derived from wheat" but is fine for coeliacs as it meets the Codex standard for "gluten-free" (i.e. the medically approved standard). Most gluten free bread is made from - shock horror - WHEAT. Calm down dears, it'd been de-glutenized.

For definitive advice please visit Coeliac UK which has the most relable list of gluten free foods and ingredients.

8. by Nicole on Mon 07 Dec 2009 @ 02:54

I used lard instead of suet.I s that okay? Now i have got it hanging for three weeks .Will it be okay?Has no breadcrumbs.has brandy.Will it be fatty?

9. by Adrian Hobbs on Wed 25 Nov 2009 @ 02:10

"Just like me mum used ter make" - not so sure about the suet or lard these days though - I use macadamia oil based margarine.
What about adding some ground cinnamon and cloves?
I make the pudding around 6 weeks before Christmas and keep it unopened in the fridge (it does get over 40 degrees C here). I use a clean but old dishcloth as the cover, but store the whole thing in a plastic bag in the fridge to stop it drying out. Also I sprinkle the cloth on top with brandy once a week to help keep it moist - also acts as a preservative.

Serves our extended family of around 20.