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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 Available only in our Edinburgh 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

Awaiting stock

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

Awaiting stock

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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