Gluten free and Dairy free Christmas Pudding recipe
information
This recipe is Gluten free, Wheat free and Dairy free.
ingredients
70 g (2 1/2 oz) 1/3 cup of glace cherries, chopped
170 g (6 oz) 1 cup of candied peel, chopped
340 g (12 oz) 2 1/2 cups of raisins
170 g (6 oz) 1 1/4 cups of sultanas (golden raisins)
170 g (6 oz) 1 1/4 cups of currants
70 g (2 1/2 oz) 1/2 cup of blanched almonds, chopped
255 g (9 oz) 2 cups of 100% Gluten free corn breadcrumbs or (WF) rye breadcrumbs
255 g (9 oz) 2 cups of Gluten free shredded vegetarian suet
2 heaped teaspoons of ground cinnamon
2 heaped teaspoons Gluten free mixed (pie) spice
1/2 of a nutmeg, grated
1/2 teaspoon of ground cloves
1 teaspoon of allspice
6 large free-range eggs.
Grated rind and juice of 1 orange
Grated rind of 1/2 a lemon
140 ml (5 fl oz) 2/3 cup of Armagnac or brandy
3 tablespoons of rum
Sunflower oil for greasing
170 g (6 oz) 1 cup of candied peel, chopped
340 g (12 oz) 2 1/2 cups of raisins
170 g (6 oz) 1 1/4 cups of sultanas (golden raisins)
170 g (6 oz) 1 1/4 cups of currants
70 g (2 1/2 oz) 1/2 cup of blanched almonds, chopped
255 g (9 oz) 2 cups of 100% Gluten free corn breadcrumbs or (WF) rye breadcrumbs
255 g (9 oz) 2 cups of Gluten free shredded vegetarian suet
2 heaped teaspoons of ground cinnamon
2 heaped teaspoons Gluten free mixed (pie) spice
1/2 of a nutmeg, grated
1/2 teaspoon of ground cloves
1 teaspoon of allspice
6 large free-range eggs.
Grated rind and juice of 1 orange
Grated rind of 1/2 a lemon
140 ml (5 fl oz) 2/3 cup of Armagnac or brandy
3 tablespoons of rum
Sunflower oil for greasing
method
2 litre (3 1/4 pint) 2 quart pudding basin or 2 x 1 litre (1 3/4 pint) 1 quart basins, generously oiled
Baking foil and string
1. Put the dried fruit, almonds, breadcrumbs, suet and spices into a large bowl and mix together.
2. Whisk the eggs until fluffy and thickened, then stir into the dry ingredients.
3. Blend in the grated orange and its juice, the grated lemon and spirits. The mixture should just drop off the spoon.
4. Put the mixture into the pudding basin(s) and smooth over the top.
5. Cover the basin with a layer of oiled foil, double folded in the centre, and secure with string.
6. Stand the basin on an inverted saucer or a piece of foil folded 4 times, in a very large saucepan.
7. Fill three quarters of the way up with water, cover with a lid or foil and steam for 6 1/2 hours for a large pudding or 4 1/2 hours for a smaller one.
8. Top up with boiling water whenever necessary. When cooked, lift the basin out of the pan and allow to cool.
9. Store in a cool dark place.
Serve with Zabaglione or Ginger Custard.
Baking foil and string
1. Put the dried fruit, almonds, breadcrumbs, suet and spices into a large bowl and mix together.
2. Whisk the eggs until fluffy and thickened, then stir into the dry ingredients.
3. Blend in the grated orange and its juice, the grated lemon and spirits. The mixture should just drop off the spoon.
4. Put the mixture into the pudding basin(s) and smooth over the top.
5. Cover the basin with a layer of oiled foil, double folded in the centre, and secure with string.
6. Stand the basin on an inverted saucer or a piece of foil folded 4 times, in a very large saucepan.
7. Fill three quarters of the way up with water, cover with a lid or foil and steam for 6 1/2 hours for a large pudding or 4 1/2 hours for a smaller one.
8. Top up with boiling water whenever necessary. When cooked, lift the basin out of the pan and allow to cool.
9. Store in a cool dark place.
To reheat
Replace the old foil with new foil and steam for 1 1/2 - 2 hours before serving.Serve with Zabaglione or Ginger Custard.
serving amount
makes 1 very large, or 2 medium puddings
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
