Christmas Pudding - 2 pint pudding basin - 8 / 10 servings
- 75g raisins
- 75g sultanas
- 35g currants
- 35g wheat free mixed peel
- 150g demerara sugar
- 75g gluten free suet or 75 ml sunflower oil
- 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
- 2 eggs
- 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
Mix together the dry ingredients.
Mix in 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 and serve with brandy sauce.