Christmas Pudding - gluten free
December 9, 2008
Yes it’s that time of year again.
I’ve got my pudding boiling on the stove now as I type this. I didn’t look at the time when I put it on to cook so I’ll be up till 1.30am waiting for it - bugger.
Ingredients
375g raisins
375g sultanas
250g currants
200g dried apricots, chopped
150g pitted prunes, chopped
1 cup brandy
1/2 cup jam
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon mixed spice
4 eggs
250g butter, melted, let cool
1 cup brown sugar
1 1/2 cups gluten free plain flour
1/2 cup gluten free self-raising flour
1 teaspoon bicarbonate of soda
Method
Put dried fruit, brandy, jam and spices into a bowl. Mix well then cover and let sit for a day - stir it occasionally.
Grease a 10-cup capacity pudding basin with melted butter and line base with baking paper.
Whisk eggs and butter together pour into fruit mixture with sugar. Sift flours and bicarb over fruit mixture. Stir to mix then spoon into basin.
Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place paper on foil and fold to make a pleat in the centre. Place over basin, foil-side up. Tie a double piece of kitchen string around basin to secure
Place an upturned saucer into the base of a large, deep saucepan. Place basin onto saucer. Pour hot water into saucepan so it comes one-third of the way up the side of the basin. Cover with a tight-fitting lid. Bring to the boil. Reduce heat to low. Simmer for 5 hours. Remove pudding from water.
You can make this recipe up to 2 months ahead. Cover the pudding in the basin with plastic wrap and foil. Store in fridge.
To reheat a pudding: Remove the plastic wrap and foil from the pudding. Place an upturned heatproof saucer in the base of a large saucepan. Lower the pudding basin onto the saucepan. Fill a third of the way up the side of the basin with hot water. Simmer, covered, over medium-low heat for 1 hour or until the pudding is heated through. Remove basin from the pan and serve.
