Christmas pudding – what can I say? You can’t have Christmas without it. I had a dream (nay, nightmare) last night that it was Christmas day and I’d forgotten to make the pudding. Yes, it’s that serious folks!! Up to you whether you have the brandy sauce or not – for me it’s a must! (Even if by Boxing day I’m in the midst of indulgence regret and looking forward to a ‘clean’ and healthy January, it’s still worth it!!)
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| Prep Time | 30 minutes |
| Cook Time | 300 minutes |
| Servings |
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Ingredients
- Dry ingredients:
- 100 g raisins
- 100 g currants
- 50 g sultanas
- 50 g prunes chopped
- 50 g apricots or figs chopped
- 25 g fresh or dried mixed peel
- 50 g flaked almonds or sunflower seeds for a nut free version
- 150 g fresh pear puréed in a food processor, skin on
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground mace
- 25 g gluten-free vegetable suet
- Wet ingredients:
- 2 eggs or 2 heaped tsp wheat and gluten free baking powder
- 150 ml apple or pear juice or 100ml juice and 50ml brandy
- 100 g gluten free flour or 50g each of gram flour and rice flour
Ingredients
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Instructions
- Mix all the dry ingredients together in a bowl.
- Beat the eggs (if using) with the juice and brandy (if using) and stir this into the dry ingredients.
- Sieve the flours together with the baking powder (if using instead of eggs) and fold this into the fruit.
- Spoon the mixture into a pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands.
- Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level periodically.
- Remove the basin from the pot, discard the paper and cover it with new.
- Allow to cool, then store.
- To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes.
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