Gluten-free Christmas pudding
Yes, it’s gluten-free, but that doesn’t mean it won’t appeal to everyone! In fact, if you’re looking for a lighter pudding option, this is it.
Serves 12
✿ 400g (14oz) dried mixed fruit
✿ 200g (7oz) dried figs
✿ 100g (3½oz) dried apricots
✿ Grated zest and juice of 1 large orange
✿ 1 eating apple
✿ 1tsp ground cinnamon
✿ 1tsp mixed spice (or mixture of ground nutmeg, allspice and ground cloves)
✿ 3 rounded tbsp marmalade
✿ 125ml (4fl oz) brandy or sherry
✿ 50g (2oz) melted butter
✿ 2tbsp molasses
✿ 3 large eggs
✿ 50g (2oz) flaked almonds
✿ 100g (3½oz) ground almonds
✿ 125g (4oz) glutenfree breadcrumbs
✿ 220g tin of pineapple slices in juice To Decorate
✿ edible gold lustre
✿ 2tbsp maple syrup You will need
✿ 1.2ltr (2pt) pudding basin, buttered; small disc of greaseproof paper for base and top; foil and string
1 Put the dried mixed fruit in a large bowl. Use scissors to snip the figs and apricots into small pieces, straight into the bowl. Add the orange zest and juice.
Use the coarse side of a grater to grate the unpeeled apple straight in, working around the core. Stir in the spices, marmalade and alcohol.
Mix well, cover and leave in a cool place (not the fridge), for a few hours, preferably overnight.
2 When cold, stir in the melted butter, molasses, eggs, flaked and ground almonds and breadcrumbs.
3 Butter the pudding basin and overlap 4 pineapple slices at the bottom. Spoon the mixture into the basin, pressing it down well.
Cover with a piece of pleated paper, then foil. Secure with string and make a string handle, if you want.
4 Cook in a steamer with a tight-fitting lid over boiling water for 5-6 hrs, checking and topping up the water as necessary so it doesn’t boil dry.
5 Take the basin out of the steamer and leave to cool completely. Remove the paper and foil and replace with clingfilm and foil. Store in the fridge for up to 3 months.
6 To reheat: Take off the foil and clingfilm. Replace the clingfilm with baking paper and put the foil back on.
Steam for 2 hrs more.
Leave to cool for 20-30 mins, then turn out and decorate with edible gold lustre, and drizzle with maple syrup.