Gluten Free Mini Christmas Puddings

Ingredients

  • 100g FREEE White Bread Flour
  • 100g soft brown 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

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 Christmas Puddings in a Saucepan

  1. Cover the puddings with kitchen 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 ramekin dishes.
  3. Put the lid on the saucepan and simmer gently for 60 minutes. Lift the lid occasionally and add more boiling water to keep the level half way up the dishes.
  4. Once cooked, allow the puddings to cool without removing the kitchen foil and parchment.
  5. Store the puddings until required in a cool dark place for up to 1-3 months and re-heat to serve.

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 kitchen foil.
  5. Store in a cool dark place for up to 1-3 months and re-heat to serve.

To Re-Heat the Puddings in a Saucepan

  1. Remove the kitchen foil, check the puddings are in good condition and replace the parchment layer.
  2. Re-cover the dishes with kitchen foil, tucking in well at the outer rim.
  3. Stand the puddings in the bottom of a large pan and add boiling water until it comes halfway up to the ramekin dishes.
  4. Put the lid on the saucepan and simmer gently for 30 minutes.
  5. Carefully remove the puddings from the saucepan.
  6. Remove the kitchen foil and parchment and run a warm knife around the inside edges of the dishes.
  7. Put a warm plate on top of the ramekin dishes, carefully invert the puddings and let them slide onto the plate.
  8. Keep warm until serving.

To Re-Heat the Puddings in a Microwave

  1. Remove the kitchen foil and replace the parchment layer.
  2. Cover each 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.