“It may seem impossible, but gluten-free Christmas pudding is easy and great to make ahead of the day. 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, the final Sunday before Advent is the traditional day to make Christmas puddings. ”
75 ml Assam tea , cold (or Earl Grey if you prefer)
½ teaspoon mixed spice
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
2½ tablespoons brandy
½ a large cooking apple
50 g toasted almonds
170 g soft dark brown sugar
1 tablespoon golden syrup
25 g rice flour
25 g cornflour
110 g fresh gluten-free breadcrumbs
1 teaspoon gluten-free baking powder
110 g gluten-free suet
2 large free-range eggs
1 large free-range egg yolk
butter , for greasing
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By Jennifer McLaughlin
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In a large bowl, combine the dried fruits and mixed peel. Grate in the lime and orange zest, then squeeze in the citrus juice, cold tea, spices and brandy. Stir and leave overnight for the flavours to develop.
The following day, grate the apple and chop the almonds. Add to the bowl with the sugar and golden syrup.
In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, suet and a pinch of salt. Beat the eggs and egg yolk and stir until you have a smooth mix, then stir into the fruit.
Grease a 1.5-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.
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.
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.