Christmas Pudding

2 pints - serves 6 - 8

  • Gluten free & vegan

75g raisins
75g sultanas
35g currants
35g mixed peel
150g light brown sugar
50g gluten-free plain flour
100g ground almonds
1 tsp grated nutmeg
1 tsp mixed spice
1 tsp ground ginger
1 tsp black treacle
Pinch salt
75g dairy-free margarine, melted
1 lemon, zest and juice
1 orange, zest and juice
90 ml gluten free stout (available from supermarkets and specialist shops)
45ml brandy

Mix together the first 12 ingredients.

Melt the margarine and mix in with the rest of the ingredients. Get all of the family to have a stir for good luck! The mixture should be dropping consistency. If it is too dry add some extra brandy.

Spoon into a greased 2 pt pudding basin, cover with a circle of greaseproof paper and tin foil leaving space to expand. Leave in a cool place for three days for the flavours to develop.

Steam for 6 – 8 hours. The pudding will be darker the longer it is steamed.

If you do not have a steamer, place the basin (not plastic) in a large saucepan. Pour boiling water to reach half way up the pudding basin. Place a lid on the saucepan and place on a low heat. Check the water level regularly and top up when required. Do not let the pan boil dry.

Cover the pudding with fresh greaseproof paper and tin foil and store in a cool place until required.

To reheat – steam for two hours or reheat in a microwave and serve with brandy sauce.

Prepare your pudding a month before Christmas and leave to mature.

www.icedgembakes.co.uk