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There are only 44 days until Christmas so its time to start making the Christmas Pudding so that they soak and mature by the big day. I have been making this recipe for the past 3 years and we think they are so good that I no longer make the non gluten free version.  This year I have made double the recipe to make enough for all our gluten free family.

The recipe is taken from the Genius website and I make 3 x one litre puddings from it.

Please note this recipe requires overnight soaking of some ingredients and 8 hours of steaming followed by a further 6 hours steaming on Christmas Day before serving.

Ingredients:

250g raisins
225g sultanas
450g currants
85g mixed peel
zest of 1 orange finely grated
juice of 2 oranges
zest of 1 lemon finely grated
juice of 1 lemon
1 teaspoon mixed spice
half teaspoon ground cinnamon
half teaspoon grated nutmeg
150ml cold Earl Grey tea (I use 4 tea bags and left to make a strong brew)
6 tablespoons brandy or rum
1 large cooking apple, peeled, cored and grated
85g blanched almonds, roughly chopped
340g dark soft brown sugar
2 tablespoons black treacle
225g frozen unsalted butter
225g brown or white Genius Gluten Free Bread made into fine breadcrumbs in a food processor
55g rice flour
55g corn flour
2 teaspoons gluten free baking powder
1 teaspoon salt
5 eggs beaten

Instructions:

In a large bowl mix all the dried fruit, mixed peel, orange and lemon zest and spices in the orange and lemon juice, cold tea and brandy or rum. Leave to soak overnight.

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The next day mix into the soaked fruit the grated apple, chopped almonds, brown sugar and black treacle
In another large bowl, mix the grated butter, breadcrumbs, rice flour. corn flour, baking powder and salt together.

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Then gradually beat in the eggs until the mixture is smooth. Stir into the soaked fruit mixture.

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Spoon the mixture into 3 x one litre pudding basins. The basins should be greased with butter and filled to two thirds full. Cover with a circle of greaseproof paper and either secure the lid or cover with foil and secure around the edge of the bowl with string.
Steam for 8 hours, checking regularly and topping up the water when necessary

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Remove the pudding basisn from the pan and leave to cool.
To store cover the puddings with fresh greasproof, foil and then cling film and store somewhere cool and dry.
On Christmas Day steam the puddings for a further 6 hours before serving.

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