Gluten Free Mini Christmas Puddings

Makes 6 mini puddings

Free from Gluten, Soya, Wheat, Dairy, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 100g FREEE White Bread Flour
  • 100g sugar
  • 50g vegetable suet
  • 2 tsp mixed spice
  • 100g raisins
  • 100g sultanas
  • 100g currants
  • 50g mixed peel
  • 1 orange, rind and juice
  • 1 lemon, rind and juice
  • 1 tsp black treacle
  • 1 egg
  • 2 tbsp whisky or fruit juice

Puddings

  1. Put the flour, sugar, suet and spice into a bowl and stir to combine.
  2. Add the raisins, sultanas, currants and mixed peel, grate the orange and lemon rind into the bowl and stir to combine.
  3. Squeeze the lemon and orange juice into a saucepan, add the treacle and heat gently, stirring until combined then pour this into the mixing bowl.
  4. Break the egg into a bowl, add the whisky (or fruit juice) and beat together. Pour into the mixing bowl and mix well.
  5. Cover and leave the mixture to stand for at least 2 hours or overnight.
  6. Cut 12 circles of parchment to fit the top diameter of each dish or basin and 6 squares of cling film 10cm/4” bigger than the top diameter.
  7. Rub oil around the inside of 6 ramekin dishes or mini pudding basins (non-metallic if microwaving later).
  8. Divide the mixture between the mini pudding basins so they are three-quarters full and smooth the top.
  9. Cover the top of each pudding with two circles of the prepared paper.

To Cook Mini Puddings in a Microwave

  1. Loosely cover the puddings with a piece of cling film.
  2. Microwave on medium-high (600 watts) for 3 minutes, leave to stand for 1 minute and cook for a further 3 minutes
  3. Leave the puddings to cool, remove the film, cover tightly with tin foil and store in a cool dark place for up to two months.

To Re-Heat Mini Puddings in a Microwave

  1. Remove the tinfoil and replace the parchment layer if it looks mouldy.
  2. Cover the pudding loosely with cling film.
  3. Microwave on full power for 1 minute, leave to stand for 1 minute then turn out the puddings onto a warm plate and serve.

To Boil Mini Christmas puddings

  1. Stand the puddings in the bottom of a large pan and add boiling water until it comes halfway up the pudding basins.
  2. Put the lid on the pan and simmer gently for 60 minutes.
  3. Lift the lid occasionally and add more boiling water to keep the level half way up the pudding basins.
  4. Leave the puddings to cool in the water then remove and store them in a cool dark place for up to two months.

To Re-heat the Puddings by Boiling

  1. Remove the tin foil and replace the parchment layer if it looks mouldy.
  2. Once again stand the puddings in the bottom of a large pan and add boiling water until it comes halfway up the pudding basins.
  3. Put the lid on the pan and simmer gently for 30 minutes.
  4. Remove the puddings and turn them out onto a warm plate and serve.

Equipment

6x140ml/¼pt mini pudding basins, parchment, tin foil and cling film if microwaving, saucepan or frying pan with lid.

Temperature

Microwave; Medium power 600 watts for 6 minutes + Full power 800w for 1 minute

Boiling; 60 minutes + 30 minutes

Excellent! Swopped whisky for brandy and made a single pudding adjusting time in microwave......depends on your microwave.
By Geraldine Everett
31 Dec 2017

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Ingredients

Change Quantities:
  • 100g FREEE White Bread Flour
  • 100g sugar
  • 50g vegetable suet
  • 2 tsp mixed spice
  • 100g raisins
  • 100g sultanas
  • 100g currants
  • 50g mixed peel
  • 1 orange, rind and juice
  • 1 lemon, rind and juice
  • 1 tsp black treacle
  • 1 egg
  • 2 tbsp whisky or fruit juice

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