- Gluten free & vegan
100g gluten-free plain flour
100g gluten-free oat flour
1 tsp gluten-free baking powder
100g coconut oil
50g caster sugar
200g dried fruit – sultanas, raisins, currants, mixed peel
150ml water, to bind
Weigh the gluten-free plain flour, gluten-free oat flour and baking powder into a large mixing bowl. Stir together then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Rub the coconut oil into the flours.
Mix the caster sugar into the flour then mix in the dried fruit.
Mix in enough water to bind.
Dust the work surface with gluten free flour and empty out the dough. Shape into a sausage shape of even thickness.
Wrap the pudding in a sheet of greaseproof paper and tin foil leaving enough 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 or a lid and place in an oven at 190°c /170°c fan oven / 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 dairy-free milk mixed with a little sugar and bake for 45 minutes at 190°c /170°c fan oven / 375°f / gas mark 5.
Serve with dairy-free custard.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.