Christmas Pudding- Gluten-Free
- Ready In:
- 3hrs 30mins
- Ingredients:
- 14
- Yields:
-
1 christmas pudding
- Serves:
- 10-12
ingredients
- 236.59 ml sultana
- 177.44 ml raisins
- 118.29 ml craisins
- 236.59 ml glace cherries, chopped
- 118.29 ml brandy
- 65 g fine rice flour
- 35 g cornstarch
- 20 g debittered soy flour or 20 g bean flour
- 60 g butter
- 236.59 ml brown sugar
- 473.18 ml fresh gluten-free breadcrumbs
- 4.92 ml mixed spice or 4.92 ml pumpkin spice
- 3 eggs
- 118.29 ml low-fat milk
directions
- Grease and line a 1 litre pudding basin with baking paper.
- Add the dried fruits and brandy to a large mixing bowl. Cover and refrigerate overnight.
- Add the three flours to a mixing bowl and mix with a whisk to ensure they are well combined. Rub in the butter until the mixture resembles fine breadcrumbs. Add the soaked fruits, sugar, breadcrumbs and spice. Mix well to combine.
- In a small bowl, lightly beat the eggs and milk. Add to the fruit mixture and mix to combine.
- Pour the mixture into the pudding basin. Place the pudding basin in a large stockpot. Pour in enough water to the pot to come 3/4 of the way up the side of the pudding basin.
- Bring the water to the boil, then reduce heat to a gentle simmer and cook the pudding for 2 to 3 hours. Check the water regularly to ensure it does not run dry.
- If making ahead, the pudding may be resteamed for 1 hour on the day of serving. I've generally found also that a cook ahead pudding can be sliced and individual serves warmed in the microwave.
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Reviews
-
Love Love Love!! I hadn't had a Christmas pudding since being diagnosed and I had to use all my self resrained not to eat the whole pud! Even my non GF friends I ate it with said it was better than the 'real' stuff as lighter. I didn't have brandy so made a cocktail of bourbon and cointreau and I could swear I put more than 1/2 cup of it in the fruits ;-) Turned out yummy! Thank you for posting!
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free