Christmas pudding – have you loved it in the past but now find that you can’t eat it due to gluten intolerance? You really should try making this delicious Christmas pudding without gluten or wheat.
Cuisine British
Time > 2 hrs (plus overnight soaking of fruit if desired)
Skill Level Advanced
Serves 8 – each pudding (recipe makes 2 puddings)
Christmas Pudding Ingredients
| butter for greasing |
| 225g gluten free/wheat free plain flour |
| pinch of salt |
| 1 tsp ground ginger |
| 225g currants |
| 1 tsp mixed spice |
| 50g blanched almonds, chopped |
| 1 tsp of grated nutmeg |
| 400g dark muscovado or other soft dark brown sugar |
| 225g gluten free/wheat free shredded suet |
| 225g sultanas |
| 175g cut mixed peel |
| 225g raisins |
| 175g dried white breadcrumbs- made with gluten free/wheat free bread |
| 6 eggs |
| 5 tbsp gluten free/wheat free stout |
| juice of 1 orange |
| 50ml oz brandy |
| 125ml milk plus extra if necessary |
Method
- If you like a really moist pudding then soak your dried fruit overnight so it plumps up. For a really indulgent treat soak it in brandy.)
- Butter 2 x 1.2 litre/2 pint pudding basins. Our pictures show reusable plastic bowls, but glass ones work just as well.
- Sift the flour, salt, ginger, mixed spice and nutmeg into a very large mixing bowl. Reserve 2 tablespoons for coating the dried fruit
- Add the almonds, sugar, suet, mixed peel and breadcrumbs.
- Drain the dried fruit and then coat with the reserved flour (this helps prevent the fruit sinking to the bottom of the pudding)
- Add the coated fruit to the other dry ingredients and mix well
- In a another bowl, combine the eggs, stout, orange juice, brandy and 125ml of the milk.
- Stir the liquid mixture into the dry ingredients, adding more milk if necessary to achieve a soft dropping consistency.
- Divide the mixture between the pudding basins.
- Cut a round of greaseproof paper 1 ½ times the size of the rim of the pudding basin.
- Grease then fold a single pleat in the paper to allow room for the pudding to expand during cooking.
- Cover each pudding with paper and secure with string.
- Place each pudding into a saucepan with water half way up the side.
- Cover and steam for 6 hours or longer.
- If you like a darker pudding then steam for longer
- Don’t let the water run dry but keep topping up with boiling water
- Once you have finished steaming the pudding replace the greaseproof paper with fresh paper.
- Wrap each pudding in a cloth and store in a cool dry place until required, under the bed works well.
- To reheat the puddings, steam each pudding for 2 hours and serve with brandy cream, custard or rum sauce.
