Spotted Dick - Serves 4
- 200g gluten free flour
- 1 tsp gluten free baking powder
- 100g chopped gluten free suet
- 50g caster sugar
- 200g dried fruit – sultanas, raisins, currants, mixed peel
- water to bind
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Sieve together the gluten free flour and gluten free baking powder four times to fully incorporate the baking powder.
Mix in the suet and sugar. Mix in the dried fruit and water to bind.
Form into a sausage shape, wrap in greaseproof paper and tin foil leaving space for the pudding to expand. Place in a steamer or a deep oven tin – pour boiling water halfway up the pudding, cover the whole oven tin with tin foil and place in an oven at 190°c / 375°f / gas mark 5 for 1½ hours.
Or you can bake by lining a baking tray with greaseproof paper. Place the uncovered pudding on the tray. Brush with beaten egg and bake for 45 minutes at 190°c / 375°f / gas mark 5. Serve with custard.
Gem's hints and tips
You can buy fresh beef suet from your local butcher, grate 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 use white vegetable fat and rub into the flour. For a lighter pudding, exchange 100g gluten free flour with ground almonds.
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed. If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.