Gluten Free Mini Christmas Puddings

Ingredients

  • 100g FREEE White Bread Flour
  • 100g sugar
  • 50g vegetable suet
  • 2 tsp mixed spice
  • 100g raisins
  • 100g sultanas
  • 100g currants
  • 50g mixed peel
  • 1 tbsp orange rind, grated
  • 5 tbsp orange juice
  • 1 tbsp lemon rind, grated
  • 3 tbsp lemon juice
  • 1 tsp black treacle
  • 1 egg
  • 2 tbsp whisky or fruit juice
  • oil, for dishes
  • redcurrants and rosemary to decorate
  • cream, to serve

Method

Mini Christmas Puddings

  1. Measure the flour, sugar, suet and mixed spice into a bowl and stir to combine.
  2. Add the raisins, sultanas, currants and mixed peel, finely grate the orange and lemon rind into the bowl and stir to mix.
  3. Squeeze the lemon and orange juices into a saucepan, add the treacle and heat gently, stirring until combined then pour this into the mixing bowl.
  4. Break the egg into another bowl, add the whisky (or fruit juice) and beat together. Pour into the mixing bowl.
  5. Stir everything together well.
  6. Cover and leave the mixture to stand for at least 2 hours or overnight.
  7. Measure the top of 6 ramekin dishes and cut 12 circles of parchment paper to fit just inside the top of each.
  8. Rub some oil around the inside of the ramekin dishes.
  9. Divide the mixture between the dishes so they are three quarters full and smooth the top.
  10. Cover the top of each pudding with two of the prepared paper circles.

Cooking the Puddings in a Microwave

  1. Cover the puddings with a piece of cling film and cut a hole in the top for steam to escape.
  2. Cook 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 completely.
  4. Remove the film, cover tightly with aluminum foil.
  5. Store in a cool dark place for up to 1-3 months and re-heat to serve.

Re-heating the Puddings in a Microwave

  1. Remove the aluminum foil and replace the parchment layer.
  2. Cover the pudding loosely with cling film.
  3. Cook each pudding on full power (800w) for 1 minute, leave to stand for 1 minute.
  4. Remove the parchment, run a knife around the edge of the pudding, place a plate on top of the pudding and invert them both.
  5. The pudding may take a few minutes to slide onto the plate.
  6. Add a sprig of a redcurrant or sprig of rosemary to the top of the pudding and serve with cream.

Cooking the Christmas Puddings in a Saucepan

  1. Cover the puddings with aluminum foil, tucking it in well around the outer rims.
  2. Stand the puddings in the bottom of a large pan and add boiling water until it comes half way up the pudding basins.
  3. Put the lid on the pan and simmer gently for 60 minutes.
  4. Lift the lid occasionally and add more boiling water to keep the level half way up the pudding basins.
  5. Leave the puddings to cool in the water then remove and store them in a cool dark place for up to 1-3 months.


Re-heating the Christmas Puddings in a Saucepan

  1. Remove the aluminum foil, check the pudding is in good condition and replace the parchment and aluminum foil layers.
  2. Stand the puddings in the bottom of a large pan and add boiling water until it comes half way up the pudding basins.
  3. Put the lid on the pan and simmer gently for 30 minutes.
  4. Remove the puddings from the saucepan.
  5. Turn the puddings out onto a warm plate and serve.