Gluten Free Christmas Pudding
Recipe submitted by tmlz
Being diagnosed with Coeliacs 3yrs ago - i started experimenting in the kitchen so that I didnt have to go without! This pudding is light but fruity and always gets my family and friends asking for more.
Serves 10 to 12
Ingredients
- 180g seeded raisins
- 180g sultanas
- 120g currants
- 100g prunes
- 100g chopped dried apricots or mixed peel
- Grated rind of 1/2lemon
- 100g blanched almonds chopped
- 1 medium carrot grated
- 120g soft white gluten free bread - crumbed
- 120g butter
- 120g soft brown sugar
- 120g Gluten free SR flour
- 2 eggs
- .5t salt
- .5t nutmeg
- .5t mixed spice
- .5cup milk
- ΒΌ -1/2 c brandy
Method
- Soak fruit in brandy overnight.
- Combine all ingredients well and pour into a greased pudding bowl.
- Cover with 2 layers of greaseproof paper and one of foil. Seal using a few layers of string.
- Place in a large pot of boiling water and simmer for 2 hours. Replace boiling water during cooking, ensuring water level is high up the side of the pudding bowl but does not cover.
- Cool then refrigerate.
- To reheat boil for a further 1-1/2 hours.
Notes & Tips
Use a standard size pudding bowl. You can easily replace the gluten free ingredients with regualr bread and flour, it is just as delicious. Can be made 4-6weeks before xmas - keeps well refrigerated.
