This was our first attempt at a gluten free Christmas Pudding. The ones in the shops were in individual portions, but Mia wanted one for the whole family to share on Christmas day. It was devoured by Mia and our non-coeliac family members!
This can be made and stored for a few weeks prior to Christmas. It does help the flavours to strengthen if you have time. Just go up to step 12 and stop there and store the pudding until the day you need it. On the day, start from step 13.
INGREDIENTS (serves 6-8)
50g Mixed Peel
100g GF Flour (bread flour if possible)
100g Granulated or Brown Sugar
2 tsps Mixed Spice
50g Figs (chopped into tiny pieces)
50g Apricots (chopped into tiny pieces)
1 Orange (rind and juice)
1 Lemon (rind and juice)
- In a big bowl, mix together the raisins, sultanas, figs, apricots, mixed peel, flour, sugar and mixed spice.
- Mix in the oil, orange and lemon rinds and juices.
- Stir well and leave to stand for at least 2 hours, but preferably overnight.
- Grease a 1lt pudding basin.
- Cut out 2 circles of greaseproof paper that are the size of the top of the pudding basin.
- Stir the mixture again and then press it into the pudding basin.
- Put the greaseproof circles on top of the mixture.
- Cover the top of the basin in foil and leave some around the rim.
- Get some string, long enough to fit around the top of the basin, and tie it tightly with the foil in place underneath.
- Put the basin in a large saucepan and fill the pan with water until it is halfway up.
- Put the lid on the saucepan and boil and then let it simmer for 5 hrs (you may have to top up the water throughout the steaming process).
- Remove the pudding from the saucepan carefully. Let it cool and do not remove the foil or greaseproof.
- Store the pudding for up to a month until it is required
- On the day it is required, remove the greaseproof and foil and reapply with fresh layers.
- Place the pudding in a large saucepan filled halfway with water and cover.
- Boil the water and then let it simmer for 2 hours.
- When it is cooked, remove carefully from the basin and serve upside down on a plate.
- Best served warm and with a dollop of brandy butter or cream.