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19 Dec 2017

Tasty Christmas recipe – gluten-free and dairy-free Christmas pudding

gluten-free and dairy-free Christmas pudding
Follow these 11 steps to make this delicious Christmas pudding, a great finish to the Christmas day meal.

Ingredients

75g sultanas                                       75g seedless raisins
50g currants                                       50g mixed peel
50g dried cranberries                       50g dried apricots, chopped
1 tsp ground ginger                          1 tsp cinnamon
½ tsp freshly grated nutmeg           1 tsp ground mixed spice
50ml brandy                                       50ml sherry
Zest of 1 lemon                                  Zest of 1 orange 
180g soft dark brown sugar            50ml vegetable oil
2 tbs treacle                                       1 large apple, grated
1 large carrot, peeled and grated   200g ground almonds
50g chopped hazelnuts                    50g gluten-free cornflour
1 tsp gluten-free baking powder     2 eggs
Pinch of salt


 

Method

 

1. Steep the dried fruit, citrus zest and alcohol in a bowl covered with cling film for 24 hours.

2. After steeping, add the grated apple, carrot and brown sugar. Mix well with a wooden spoon.

3. Combine the cornflour, spices and ground almonds in another bowl.

4. Beat the eggs and combine with the soaked fruit, then add the treacle and oil. Add a pinch of salt.

5. Stir in the dry ingredients until well combined and at a dropping consistency. Add a spoonful of orange juice to loosen if required.

6. Line the base of the pudding basin with a disc of Bakewell paper and grease well. Spoon the mixture into the pudding basin until 2/3 full, leaving room for expansion. Cover the top with another disc of Bakewell paper and then a sheet of pleated parchment paper and a sheet of pleated foil. Secure around the top of the basin with a continuous piece of string and tie, making a secure handle for easy removal.

7. Place in a large saucepan, with an upturned saucer or plate underneath the pudding basin.

8. Fill the pan carefully with boiling water from the kettle to just above half.

9. Cover and steam for 4 hours. Check the water regularly to ensure the level is topped up. The plate will rattle if boiling dry. 

10. Cool, then wrap in foil and store in a cool place.

11. On the day, steam for a further 2 hours, as before.

 

enjoy