Christmas Pudding - 2 pint pudding basin - 8 / 10 servings

Ingredients

  • 75g raisins
  • 75g sultanas
  • 35g currants
  • 35g wheat free mixed peel
  • 150g demerara sugar
  • 50g gluten free plain flour
  • 100g ground almonds
  • 2 tsp gluten free baking powder
  • 1 tsp grated nutmeg
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • pinch salt
  • 1 tsp black treacle
  • 75g white vegetable fat, melted
  • ½ lemon, zest and juice
  • ½ orange, zest and juice
  • 90 ml gluten free stout (available from supermarkets and specialist shops)
  • 45ml brandy

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard

Method

  1. Mix together the dry ingredients.
  2. Mix in the rest of the ingredients. Get all of the family to have a stir for good luck! The mixture will be runny at first, leave to stand for 30 minutes then stir again.
  3. Spoon into a greased 2 pt pudding basin, cover with a circle of greaseproof paper and tin foil leaving space to expand.
  4. 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.
  5. Cover the pudding with fresh greaseproof paper and tin foil and store in a cool place until required.
  6. To reheat – steam for two hours or reheat in a microwave and serve with brandy sauce.

Gem's hints and tips

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