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Gluten-free plum pudding
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Prep Time:
390 minutes
Cook Time:
240 minutes
Total Time:
630 minutes
Indulge in a decadent gluten-free dessert to complete your holiday meal.
Ingredients:
  • 350g raisins, coarsely chopped
  • 300g sultanas
  • 1 x 300g pkt currants
  • 185ml (3/4 cup) rum
  • Melted butter, to grease
  • 200g butter, at room temperature
  • 200g (1 cup, firmly packed) brown sugar
  • 4 eggs, at room temperature
  • 140g (2 cups) fresh gluten & wheat-free breadcrumbs (made from day-old bread)
  • 120g (1/2 cup) soy compound
  • 70g (1 cup) Farex Baby Rice
  • 80g (1/2 cup) Gluten Free Self Raising Flour
  • 2.50 gm ground nutmeg
  • 2.50 gm ground cinnamon
  • Bought gluten-free vanilla custard, warmed, to serve
Instructions:
  • Combine the raisins, sultanas, and currants in a glass or ceramic bowl. Mix in the rum. Cover and let it sit, stirring occasionally, for 6 hours to macerate.
  • Grease a 2L (8-cup) pudding basin with melted butter and line the base with non-stick baking paper.
  • In a large bowl, use an electric beater to whip together the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Mix in the breadcrumbs, soy sauce, baby rice, flour, nutmeg, and cinnamon. Fold in the raisin mixture and spoon the batter into the prepared basin, smoothing the surface.
  • Place a heatproof saucer upside down in a large saucepan. Fill the saucepan with boiling water until it reaches one-third full. Simmer over low heat.
  • Place a 30cm-square piece of non-stick baking paper on top of a 30cm-square piece of foil, fold to create a wide pleat in the center, and cover the basin with the foil-side up. Secure the foil by tying a double piece of kitchen string under the rim of the basin and create a handle by loosely tying another double piece of string over the top of the basin. Scrunch the paper and foil around the rim to keep them dry.
  • Gently lower the basin onto the saucer in the saucepan using the handle. Pour boiling water into the saucepan until it reaches two-thirds of the way up the side of the basin.
  • Cover and simmer gently, adding boiling water as needed, for 4 hours or until a skewer inserted in the center of the pudding comes out clean.
  • Allow the dish to rest for 5 minutes then invert it onto a serving plate. Cut into wedges and enjoy with custard.

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