Gluten-Free Christmas Pudding

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OcadoLife

8 serving

Prep time: 3 hrs 30 mins

Cook time:

Serves: 8

We've been tucking in to Christmas pudding since the mid-19th century, when Eliza Acton first wrote the recipe. Packed with dried fruits, zesty citrus, warming spices and booze, this is the only dessert that can finish off a traditional Christmas dinner in the proper fashion. This gluten-free version is one that everyone can enjoy. Serve it with pouring cream, or, even better, boozy brandy cream.

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Ingredients Method

Ingredients

350g mixed dried fruit
100g stoned soft dates, chopped
25g crystallised ginger, finely chopped
1 orange, zest only
1 lemon, zest and juice
1 bramley apple, cored and coarsely grated
50g almonds, chopped
1 tsp mixed spice
½ tsp ground ginger
½ tsp ground cloves
½ tsp ground cinnamon
100ml apple juice
4 tbsp brandy
100g butter, frozen, plus extra for greasing
100g fresh breadcrumbs, made by blitzing gluten-free white bread
75g gluten-free white flour
2 large eggs
220g dark muscovado sugar

Method

Step 1

In a large bowl, combine all the dried fruit with the ginger, citrus zest and lemon juice. Stir in the apple, almonds and spices, then add the apple juice and brandy. Mix well, cover and set aside overnight for the fruit to soak.

Step 2

The next day, coarsely grate the butter into the mixture and stir. Fold in the breadcrumbs and flour. Lightly beat the eggs and sugar in another bowl to combine, then stir into the mixture.

Step 3

Butter a 1L pudding basin and fill with the mixture. Cover with a double layer of buttered foil, making a pleat in the centre to let the pudding rise, and secure with string tied around the basin rim.

Step 4

Place in a saucepan and pour in enough water so that it comes halfway up the sides of the bowl. Cover the pan with a tight-fitting lid and simmer for 3 hrs, topping up the water when necessary,

Step 5

Remove, and replace the foil with a new double layer of foil tied on with string. Store in a cool, dark place for up to 2 months.

Step 6

To reheat, steam as above for 2 hrs, then turn out onto a large plate. Alternatively, reheat the pud in the microwave for 45 secs (750 watts) or 40 secs (900 watts) – be sure to remove the foil first.