Gluten Free Christmas Pudding

Method

1. Mix together the raisins, sultanas, currants, mixed peel, flour, sugar and mixed spice.
2. Chop the prunes and apricots and stir these into the bowl.
3. Mix in the oil, grated lemon and orange rinds & juices.
4. Stir well and leave to stand for at least 2 hours or overnight.
5. Grease the sides of a 1lt/2pt pudding basin then cut two circles of greaseproof paper the size of the top of the and reserve these.
6. Stir the mixture again then press the mixture into the 1lt/2pt pudding basin.
7. Cover the top of the puddings with the greaseproof paper circles.
8. Spread tin foil over the top of the pudding basin tucking it in well around the outer rim.
9. Place the pudding basin in saucepan then fill with water until it is half way up basin.
10. Put the lid on the saucepan and boil for 5 hours (or see pressure cooker instructions if you have one).
11. Carefully remove the pudding and cool without removing the foil or greaseproof.
12. Store the pudding until required.
13. Before eating, remove and refresh the greaseproof and foil layers.
14. Place the pudding basin in saucepan then fill with water until it is half way up basin.
15. Steam for a further two hours.
16. Put a plate on top of the pudding bowl and carefully invert the pudding.
17. Serve warm.

Temperature & cooking time:
simmer on hob for 6 hours then for 2 hours

Dietary status:
Without Gluten , Without Soya, Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.