Gluten-free Christmas pudding

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Gluten-free Christmas pudding

Gluten-free Christmas pudding

Serves 10
Cooks In30 minutes plus 8 hours cooking time
DifficultyNot too tricky
Nutrition per serving
  • Calories 375 19%
  • Fat 15.5g 22%
  • Saturates 5.9g 30%
  • Sugars 42.4g 47%
  • Protein 4.3g 9%
  • Carbs 52.1g 20%
Of an adult's reference intake
Recipe From

Jamie Magazine

By Jennifer McLaughlin
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Ingredients

  • 150 g currants
  • 110 g sour cherries
  • 100 g raisins
  • 50 g chopped dates
  • 50 g mixed peel
  • 1 lime
  • ½ an orange
  • 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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Recipe From

Jamie Magazine

By Jennifer McLaughlin
Tap For Ingredients

Method

  1. 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.
  2. The following day, grate the apple and chop the almonds. Add to the bowl with the sugar and golden syrup.
  3. 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.
  4. 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.
  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.
Recipe From

Jamie Magazine

By Jennifer McLaughlin