Gluten Free Christmas Pudding Recipe
This delicious, moist, lightweight gluten free Christmas pudding is the perfect way to finish off your Christmas Dinner. Serve with either cream or custard and enjoy.
Gluten free Christmas pudding ingrediants
- 200g or 7oz each of raisins and sultanas
- 200g or 7oz each of dried apricots and pitted prunes (or figs)
- Grated zest and juice of 1 large orange
- 1 large eating apple
- 1 rounded teaspoon ground cinnamon
- 1 rounded teaspoon mixed spice
- 3 rounded tablespoons good marmalade ( or honey)
- 6 tablespoons sherry
- 5 tablespoons brandy
- 3 tablespoons melted butter
- 3 large eggs
- 50g or 1.5oz flaked almonds
- 100g or 3.5oz ground almonds
- 125g or 4.5oz gluten-free bread crumbs
How to serve the gluten free Christmas pudding
- A small handful of cranberries
- A bay leaf or Holly
- Cream, Brandy butter, or custard
What do you do?
- Put the raisins, sultanas, apricots cut up, prunes cut up, or figs into a large bowl.
- Add orange zest and juice stir in well.
- Grate in apple, stir well.
- Stir in spices, marmalade, or honey.
- Add in Brandy and Sherry.
- Cover and leave to marinate overnight in a cool place. (not a fridge).
- The next day, stir in beaten eggs, melted butter, flaked and ground almonds and breadcrumbs.
- Spoon mixture into either 1 large bowl or as I do make three smaller. Make sure bowls are buttered and lined with grease-prof paper. Press mixture down well.
- Cover bowl with a piece of pleated baking parchment and then a layer of foil.
- Tie with string and make some handles.
- Cook in a steamer with a tight-fitting lid with boiling water for 6-8 hours. Keep your eye on the water so it does not run out.
- I tend to do this over a couple of days, last steam on the day you wish to eat the pudding.
- I start to prepare my puddings at the end of November. I like to give them an extra feed of Brandy after the first steam. Replace paper and foil if you do open up the pudding.
- Serve with brandy butter, cream, or custard and a bit of festive holly. Enjoy.