Citrus Gluten-Free Pud­ding

Woman's Weekly (UK) - - Cookery -

MAkeS 2 x 900G (2Lb) PUD­DINGS eACH Serv­ING 8

✱ 2 large lemons

✱ 90g (3oz) car­rot, grated

✱ 150g (5oz) gluten-free bread

✱ 60g (2oz) gluten-free sel­f­rais­ing flour (we used Doves Farm)

✱ 175g (6oz) dark mus­co­v­ado sugar

✱ 1tbsp mixed spice

✱ 500g (1lb 2oz) dried mixed fruit

✱ 250g (9oz) ready-to-eat prunes, chopped

✱ 150g (5oz) chilled but­ter, grated

✱ 60g (2oz) blanched al­monds, chopped

✱ 3 eggs

✱ 150ml (¼pt) cider

✱ 5tbsp whisky

✱ 3tbsp sherry

✱ 1 or­ange, sliced

✱ 2 x 1ltr (1¾pt) greased and base-lined pud­ding basins

✱ Bak­ing parch­ment

✱ Foil

✱ String

✱ Holly

Put 1 le­mon in a pan of cold

1 wa­ter, cover and bring to the boil. Sim­mer for 30 mins un­til very soft. Drain and cool for a few min­utes. Mean­while, break the

2 gluten-free bread into a pro­ces­sor and blitz to turn into bread­crumbs. Tip into a large bowl. Quar­ter the soft­ened

3 le­mon, re­move seeds and blitz in a pro­ces­sor to finely chop. Tip into the bowl with the bread­crumbs. Add the gluten-free flour,

4 sugar, mixed spice, dried mixed fruit, prunes, but­ter and chopped al­monds. Com­bine the eggs in a jug

5 with the whisky and sherry and mix to­gether with a fork. Pour into the bowl and mix ev­ery­thing to­gether. Slice the re­main­ing le­mon

6 and ar­range slices at the base of each pud­ding basin. Di­vide the mix­ture be­tween the basins and smooth over. Cover with a dou­ble sheet of pleated bak­ing paper and foil and se­cure with string. Cook in a steamer for 6

7 hours, check­ing and top­ping up with boil­ing wa­ter ev­ery 30 mins or as needed (or cook in a pres­sure cooker – see tip).

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.