Jamie Magazine
By Jennifer McLaughlin
30 mins plus 8 hours cooking time
Not Too Tricky
serves 10
Recipe From
Ingredients
150g currants
110g sour cherries
100g raisins
50g chopped dates
Grated zest and juice of 1 lime
Grated zest and juice of ½ orange
50g mixed peel
75ml Assam tea (or Earl Grey, if you prefer), cold
½ tsp mixed spice
¼ tsp ground cinnamon
¼ tsp grated nutmeg
2 ½ tbsp brandy
170g soft dark brown sugar
1 tbsp golden syrup
½ large cooking apple, grated
50g toasted almonds, chopped
25g rice flour
25g cornflour
110g fresh gluten-free breadcrumbs
1 tsp gluten-free baking powder
110g gluten-free suet
2 large free-range eggs and 1 yolk, beaten
Butter for greasing
Method
It may seem impossible, but gluten-free Christmas pudding is easy and great to make ahead of the day. This recipe either makes one large or two little puddings. If you have problems finding gluten-free suet, you can get it online. You can make this pudding well ahead of time. In fact, the final Sunday before Advent is the traditional day to make Christmas puddings.
- In a large bowl, combine the dried fruits and mixed peel. Grate in the lime and orange zest, then squeeze in the citrus juice, cold tea, spices and brandy. Stir and leave overnight for the flavours to develop.
- The following day, grate the apple and chop the almonds. Add to the bowl with the sugar and golden syrup.
- In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, suet and a pinch of salt. Beat the eggs and egg yolk and stir until you have a smooth mix, then stir into the fruit.
- Grease a 1.5-litre pudding basin and pour in the pudding mixture until it’s ⅔ full. Cover the top with a circle of greaseproof paper, then with 2 pieces of foil and secure with string.
- Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam for 8 hours, topping up with water as needed – always keep it halfway up the basin.
- Once steamed, remove the pudding from the pan, carefully turn it upside down and lift off the basin. Decorate as you like and serve with brandy cream, custard or ice cream.
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