Gluten-Free Christmas Pudding
Ingredients
350 g of mixed dried fruit
100 g of stoned soft dates, chopped
25 g of crystallised ginger, finely chopped
1 orange, zest only
1 lemon, zest and juice
1 bramley apple, cored and coarsely grated
50 g of almonds, chopped
1 tsp of mixed spice
0.5 tsp of ground ginger
0.5 tsp of ground cloves
0.5 tsp of ground cinnamon
100 ml of apple juice
4 tbsp of brandy
100 g of butter, frozen, plus extra for greasing
100 g of fresh breadcrumbs, made by blitzing gluten-free white bread
2 large eggs
220 g of dark muscovado sugar
75 g of gluten-free white flour
8 servings
Calories~550 kcal
Protein~7 g
Carbs~90 g
Fat~16 g
Fiber~7 g
Sugar~63 g
Total recipe
Calories~4,400 kcal
Protein~55 g
Carbs~720 g
Fat~125 g
Fiber~55 g
Sugar~500 g
Method
Step 1
In a large bowl, combine all the dried fruit with the ginger, citrus zest and lemon juice. Stir in the apple, almonds and spices, then add the apple juice and brandy. Mix well, cover and set aside overnight for the fruit to soak.
Step 2
The next day, coarsely grate the butter into the mixture and stir. Fold in the breadcrumbs and flour. Lightly beat the eggs and sugar in another bowl to combine, then stir into the mixture.
Step 3
Butter a 1L pudding basin and fill with the mixture. Cover with a double layer of buttered foil, making a pleat in the centre to let the pudding rise, and secure with string tied around the basin rim.
Step 4
Place in a saucepan and pour in enough water so that it comes halfway up the sides of the bowl. Cover the pan with a tight-fitting lid and simmer for 3 hrs, topping up the water when necessary,
Step 5
Remove, and replace the foil with a new double layer of foil tied on with string. Store in a cool, dark place for up to 2 months.
Step 6
To reheat, steam as above for 2 hrs, then turn out onto a large plate. Alternatively, reheat the pud in the microwave for 45 secs (750 watts) or 40 secs (900 watts) – be sure to remove the foil first.
