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Gluten-free Christmas pudding
Gluten-free Christmas pudding
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Total Time:
30 minutes
Easily make-ahead gluten-free Christmas pudding, perfect for the holiday season. Recipe yields one large or two small puddings. If suet is hard to find, order online. Best made the Sunday before Advent.
Ingredients:
  • 150 g currants
  • 110 g sour cherries
  • 100 g raisins
  • 50 g chopped dates
  • 50 g mixed peel
  • 1 lime
  • ½ an orange
  • 75 ml Assam tea cold (or Earl Grey if you prefer)
  • ½ teaspoon mixed spice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon grated nutmeg
  • 2½ tablespoons brandy
  • ½ a large cooking apple
  • 50 g toasted almonds
  • 170 g soft dark brown sugar
  • 1 tablespoon golden syrup
  • 25 g rice flour
  • 25 g cornflour
  • 110 g fresh gluten-free breadcrumbs
  • 1 teaspoon gluten-free baking powder
  • 110 g gluten-free suet
  • 2 large free-range eggs
  • 1 large free-range egg yolk
  • butter for greasing
Instructions:
  • Combine the dried fruits and mixed peel in a large bowl. Add lime and orange zest, citrus juice, cold tea, spices, and brandy. Mix well and let it sit overnight to enhance the flavors. The next day, grate the apple, chop the almonds, and add them to the bowl with sugar and golden syrup. In another bowl, combine rice flour, cornflour, breadcrumbs, baking powder, suet, and a pinch of salt. Mix in beaten eggs until smooth, then add to the fruit mixture. Grease a 1.5-litre pudding basin and fill it ⅔ full with the pudding mixture. Cover with greaseproof paper and foil, secure with string. Place a saucer in a deep saucepan, rest the pudding on top, and pour boiling water halfway up the basin. Steam with the lid on for 8 hours, topping up water as needed. Once cooked, remove, flip the pudding, and decorate before serving with brandy cream, custard, or ice cream.

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