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Gluten Free Christmas Pudding

Packed full with dried fruit and festive spices this Christmas Pudding is made with gluten-free flour and gluten-free breadcrumbs.

Ingredients

250g/9oz Raisins

225g/8oz Sultanas

450g/1lb Currants

85g/3oz Mixed peel

Finely grated zest of 1 orange and the juice of 2 oranges

Finely grated zest and juice of one lemon

1 tsp Mixed spice

½ tsp Ground cinnamon

½ tsp Grated nutmeg

150ml/5floz Cold Earl Grey tea

6 tbsp Brandy or rum

1 Large cooking apple, peeled, cored and grated

85g/3oz Blanched almonds, roughly chopped

340g/12oz Dark soft brown sugar

2tbsp Black treacle

225g/8oz Well chilled or frozen unsalted butter, grated

225g/8oz Genius brown bread, whizzed into fine breadcrumbs

55g/2oz Rice flour

55g/2oz Corn flour

2 tsp Baking powder (gluten free)

1 tsp Salt

5 Eggs, beaten

Method

  • 1 hr prep, 8 hrs cooking
  • 6
  1. In a large mixing bowl mix all the dried fruit, mixed peel, orange and lemon zest and spices together and soak overnight in the orange and lemon juice, cold tea and brandy or rum. 

  2. Mix in the grated apple, chopped almonds, brown sugar and black treacle.

  3. In another bowl, mix the butter, breadcrumbs, rice flour, corn flour, baking powder and salt together, then gradually beat in the eggs until the mixture is smooth. Stir into the soaked fruit mixture.

  4. Spoon the mixture into two 1litre pudding basins, greased with butter to two-thirds full, cover with greased greaseproof paper and foil, secured around the edge of the bowl with string. Steam for 8 hours checking occasionally to top up with more water if necessary.

  5. Remove the pudding basins from the pan and leave to cool. To store, cover the puddings with fresh greaseproof paper, foil then cling film and place somewhere cool and dry.

  6. On Christmas Day, steam the puddings for a further six hours before serving.