Christmas Pudding - 1 pint pudding basin - 6 / 8 servings
Ingredients
- 50g raisins
- 50g sultanas
- 25g currants
- 25g wheat free mixed peel
- 100g demerara sugar
- 50g gluten free suet or 50 ml sunflower oil
- 50g gluten free plain flour
- 50g ground almonds
- ½ tsp grated nutmeg
- ½ tsp mixed spice
- ½ tsp ground ginger
- ½ tsp black treacle
- Pinch salt
- 1 egg
- ½ lemon, zest
- ½ orange, zest
- 50 ml gluten free stout (available from supermarkets and specialist shops)
- 1 tbsp brandy
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Method
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 of the lemon and orange juice or extra brandy if you prefer.
Spoon into a greased 1 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 six hours. 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. Leave to steam for six hours, 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.
Gem's hints and tips
You can buy beef suet from your local butcher, chop up or blitz in a food processor before using. It can be stored in a freezer for up to 6 months.
Community Foods make gluten free vegetable suet. If you can’t get this substitute with sunflower oil.
Prepare your pudding a month before Christmas and leave to mature.
