Gluten Free Christmas Pudding

Ingredients

  • PUDDING
  • 100g FREEE White Bread Flour
  • 100g sugar
  • 2 tsp mixed spices
  • 50g prunes
  • 50g apricots
  • 125g raisins
  • 125g sultanas
  • 175g currants
  • 50g mixed peel
  • 1 orange, rind and juice
  • 1 lemon, rind and juice
  • 50g oil
  • TO FLAME CHRISTMAS PUDDING
  • 3 tbsp brandy or rum
  • DECORATION
  • bay leaves, rosemary or holly leaves (not berries), redcurrants or cranberries

Method

Pudding

  1. Measure the flour, sugar and mixed spice into a bowl and stir to combine.
  2. Chop the prunes and apricots into a large mixing bowl, add the raisins, sultanas, currants, and peel.
  3. Grate the orange and lemon peel into the bowl then add the juice of both.
  4. Stir in the oil.
  5. Stir the prepared flour into the bowl and mix well.
  6. Cover and leave the mixture to stand for at least 2 hours or overnight.
  7. Cut two circles of greaseproof or parchment paper to fit just inside the top of a 1lt/2pt pudding basin.
  8. Rub some oil around the sides of the pudding basin.
  9. Stir the mixture, tip it into the pudding basin, pushing it down and smoothing the top.
  10. Cover the top of the pudding with the prepared parchment or greaseproof paper circles.

Cooking the Pudding in a Saucepan

  1. Cover the pudding basin with tin foil, tucking it in well around the outer rim.
  2. Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up the pudding basin.
  3. Put the lid on the saucepan and simmer gently for 2 hours. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding basin.
  4. Once cooked, allow the pudding to cool without removing the toil foil and parchment.
  5. Store the pudding until required in a cool dark place for up to 2-3 months and re-heat to serve.

Cooking the Pudding in a Microwave

  1. Cover the pudding with cling film and cut a hole in the top for steam to escape.
  2. Cook on medium-high (600w) for 3 minutes, leave to stand for 1 minute and cook for a further 3 minutes.
  3. Allow the pudding to cool completely.
  4. Remove the cling film and cover the basin tightly with tin foil.
  5. Store the pudding in a cool dark place for up to two months and re-heat to serve.

To Reheat the Pudding in a Saucepan

  1. Remove the tin foil, check the pudding is in good condition and replace the parchment layer.
  2. Cover the basin with tin foil, tucking in well at the outer rim.
  3. Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up to the pudding basin.
  4. Put the lid on the saucepan and simmer gently for 60 minutes.
  5. Remove the pudding from the saucepan.
  6. Put a plate on top of the pudding basin, carefully invert the pudding and serve.

To Reheat the Pudding in a Microwave

  1. Remove the tin foil and replace the parchment layer.
  2. Loosely cover the pudding with cling film.
  3. Cook on high power (800w) for 3 minutes, leave to stand for 2 minutes.
  4. Put a plate on top of the pudding basin, carefully invert the pudding and serve.

Flaming the Christmas Pudding (optional)

  1. Turn out the re-heated Christmas pudding on a warm, heatproof plate.
  2. Measure the brandy or rum into a small saucepan and warm it over gentle heat without letting it boil.
  3. Remove the pan from the heat, tilt it sideways and carefully ignite the fumes with a match or lighter. Immediately pour the flaming liquid over the pudding.
  4. Before the flame subsides, tilt the serving plate and spoon any liquid back over the pudding.

Decoration (optional)

  1. Turn out the re-heated Christmas pudding on a warm, heatproof plate.
  2. Place a small selection of cranberries, red currents, bay leaf, rosemary or holly leaf (without holly berries) on top.
  3. Remove the decoration before prior to flaming the pudding.