Christmas Pudding- Gluten-Free

A recipe from Dr Sue Shepherd's cookbook "The Gluten-free Kitchen". Just lover her recipes. SUe Shepherd is an Advanced Accredited Practicing Dietician who herslef has Coeliac/Celiac Disease. She is recognised and works with the Australian Coeliac Society. I think you could swap a bean flour with the soy flour if you need to Preparation time does not include overnight maceration of the dried fruits

• Ready In: 3 hrs 30 mins
• Serves: 10-12
• Yields: 1 christmas pudding

Ingredients

• 1  cup sultana
• 3⁄4 cup raisins
• 1⁄2 cup craisins
• 1  cup  glace cherries, chopped
• 1⁄2 cup brandy
• 65  g  fine  rice flour
• 35  g cornstarch
• 20  g  debittered  soy flour or 20  g  bean flour
• 60  g butter
• 1  cup brown sugar
• 2  cups  fresh  gluten-free breadcrumbs
• 1  teaspoon mixed spice or 1  teaspoon  pumpkin spice
• 3  eggs
• 1⁄2 cup low-fat milk

Directions

1. Grease and line a 1 litre pudding basin with baking paper.
2. Add the dried fruits and brandy to a large mixing bowl. Cover and refrigerate overnight.
3. 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.
4. In a small bowl, lightly beat the eggs and milk. Add to the fruit mixture and mix to combine.
5. 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.
6. 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.
7. 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.