Christmas Pudding Gluten and Wheat Free

A delicious Christmas pudding without gluten and wheat.

Customer Rating:
5.0 (3 votes)

Posted by: gareth
On:

Cuisine

British

Time

> 2 hrs

Skill Level

Advanced

Serves

8

Courses etc.

Christmas Recipes
Desserts

You will need

IngredientAdd
butter for greasing This item is only available in our high street shops. More products
225g/8oz gluten free/wheat free plain flour More products
pinch of salt More products
1 tsp ground ginger More products
1 tsp mixed spice More products
1 tsp of grated nutmeg More products
50g/2oz blanched almonds, chopped More products
400g/14oz dark muscovado or other soft dark brown sugar More products
225g/8oz gluten free/wheat free shredded suet More products
225g/8oz sultanas More products
225g/8oz currants More products
225g/8oz raisins More products
175g/6oz cut mixed peel More products
175g/6oz dried white breadcrumbs- made with gluten free/wheat free bread More products
6 eggs This item is only available in our high street shops. More products
5 tbsp gluten free/wheat free stout
juice of 1 orange More products
50ml/2fl oz brandy
125ml/4fl oz milk plus extra if necessary This item is only available in our high street shops. More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Butter 2 x 1.2 litre/2 pint pudding basins.
  • Sift the gluten free/wheat free flour, salt, ginger, mixed spice and nutmeg into a very large mixing bowl.
  • Add the almonds, sugar, gluten free/ wheat free suet, dried fruit, mixed peel and gluten free/wheat free breadcrumbs.
  • In a another bowl, combine the eggs, gluten free/wheat free stout, orange juice, brandy and 125 ml/4fl oz 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.
  • The longer a pudding cooks the richer and darker it becomes, so time to suit your taste.
  • Top up each pan with boiling water as required and don't let the water boil dry.
  • Remove the rounds of greaseproof paper and replace with new.
  • 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.

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Fine Sea Salt
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Ground Ginger
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Ground Mixed Spice
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Whole Nutmegs ORGANIC
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£61.12
Pre-Order now for dispatch after 29/08/2019
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Thompson Raisins
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Orange ORGANIC
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Dark Raw Cane Muscovado Sugar
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