Gluten-free Christmas pudding

Name: Gluten-free Christmas pudding
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 150g currants; 110g sour cherries; 100g raisins; 50g chopped dates; Grated zest and juice of 1 lime; Grated zest and juice of ½ orange; 50g mixed peel; 75ml Assam tea (or Earl Grey, if you prefer), cold; ½ tsp mixed spice; ¼ tsp ground cinnamon; ¼ tsp grated nutmeg; 2 ½ tbsp brandy; 170g soft dark brown sugar; 1 tbsp golden syrup; ½ large cooking apple, grated; 50g toasted almonds, chopped; 25g rice flour; 25g cornflour; 110g fresh gluten-free breadcrumbs; 1 tsp gluten-free baking powder; 110g gluten-free suet; 2 large free-range eggs and 1 yolk, beaten; Butter for greasing

Now everyone can enjoy!

Gluten-free Vegetarian

30 mins plus 8 hours cooking time

Not Too Tricky

serves 10

About the recipe

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.

nutrition per serving

Calories

19%

Fat

22%

Saturates

30%

Sugars

47%

Protein

Carbs

20%

of an adult’s reference intake

Recipe From

Jamie Magazine

By Jennifer McLaughlin

Ingredients

150g currants

110g sour cherries

100g raisins

50g chopped dates

Grated zest and juice of 1 lime

Grated zest and juice of ½ orange

50g mixed peel

75ml Assam tea (or Earl Grey, if you prefer), cold

½ tsp mixed spice

¼ tsp ground cinnamon

¼ tsp grated nutmeg

2 ½ tbsp brandy

170g soft dark brown sugar

1 tbsp golden syrup

½ large cooking apple, grated

50g toasted almonds, chopped

25g rice flour

25g cornflour

110g fresh gluten-free breadcrumbs

1 tsp gluten-free baking powder

110g gluten-free suet

2 large free-range eggs and 1 yolk, beaten

Butter for greasing

Method

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.

Taking part in Stir-Up Sunday? Then make sure you carefully store your beautiful Christmas pudding, so you don't run the risk of it going mouldy. Once you've steamed and totally cooled it, replace the greaseproof paper and tin foil with a fresh set and seal it super tightly, so it's airtight. Then store it in a cool, dry place until you're ready to reheat it on Christmas Day. NOTE: A hot steamy kitchen is not ideal!

Tags

Fruit Cake Baking Dessert Gluten-free Vegetarian Christmas Entertaining

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