Gluten Free Christmas Pudding

Name: Gluten Free Christmas Pudding
Cook time: PTM
Yield: 1 pudding
Ingredients: Pudding 100g FREEE White Bread Flour 100g soft brown sugar 2 tsp mixed spice 50g prunes 50g dried apricots 125g raisins 125g sultanas 175g currants 50g mixed peel 1 orange, grated peel and juice 1 lemon, grated peel and juice 50g oil oil, for basin; Decoration Optional bay leaves or rosemary redcurrants or cranberries; To Flame Christmas Pudding (Optional) 3 tbsp brandy or rum

5.0

8 Ratings

1 pudding Nuts,Wheat,Gluten,Dairy,Egg Vegetarian,Vegan

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About this recipe:

The best way to finish your Christmas lunch is with a traditional Christmas pudding. Your pudding needs to be pre-cooked either by simmering it in a saucepan or cooking in a microwave and is then re-heated before serving. This wonderful comfort food, packed with delicious dried fruit, keeps well and is usually made well in advance of the seasonal festivities (1-3 months in advance) to allow the flavours to mature more. Many families make their pudding on Stir Up Sunday, a month before Christmas. For a grand finale to a special lunch, you could flame the Christmas pudding before serving.

Equipment:

1.1lt/2pt pudding basin, large saucepan, parchment, kitchen foil, heatproof serving plate, small saucepan for flaming and 2 x large mixing bowls

Ingredients:

Pudding
100g FREEE White Bread Flour
100g soft brown sugar
2 tsp mixed spice
50g prunes
50g dried apricots
125g raisins
125g sultanas
175g currants
50g mixed peel
1 orange, grated peel and juice
1 lemon, grated peel and juice
50g oil
oil, for basin

Decoration Optional
bay leaves or rosemary
redcurrants or cranberries

To Flame Christmas Pudding (Optional)
3 tbsp brandy or rum

Method:

Pudding

Measure the flour, sugar and mixed spice into a bowl and stir to combine.
Chop the prunes and apricots into a large mixing bowl, add the raisins, sultanas, currants and mixed peel.
Grate the orange and lemon peel into the bowl then add the juice of both.
Stir in the oil.
Stir the prepared flour into the bowl and mix well.
Cover and leave the mixture to stand for at least 2 hours or overnight.
Cut two circles of parchment paper to fit just inside the top of a 1.1lt/2pt pudding basin.
Rub some oil around the sides of the pudding basin.
Stir the mixture, tip it into the pudding basin, pushing it down and smoothing the top.
Cover the top of the pudding with the prepared parchment paper circles.

Cooking the Pudding in a Saucepan

Cover the pudding basin with kitchen foil, tucking it in well around the outer rim.
Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up the pudding basin.
Put the lid on the saucepan and simmer gently for 2 hours. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding basin.
Once cooked, allow the pudding to cool without removing the kitchen foil and parchment.
Store the pudding until required in a cool dark place for up to 1-3 months and re-heat to serve.

Cooking the Pudding in a Microwave

Cover the pudding with cling film and cut a hole in the top for steam to escape.
Cook on medium high (600w) for 3 minutes, leave to stand for 1 minute and cook for a further 3 minutes.
Allow the pudding to cool completely.
Remove the cling film and cover the basin tightly with kitchen foil.
Store the pudding in a cool dark place for up to 1-3 months and re-heat to serve.

Re-Heating the Puddings in a Microwave, Hob or in the Oven

	Microwave	Hob	Oven
Preparation	Remove the kitchen foil, check the pudding is in good condition and replace the parchment layer. Re-cover the pudding loosely with cling film, which will allow steam to escape.	Remove the kitchen foil, check the pudding is in good condition and replace the parchment layer. Re-cover the pudding dish with kitchen foil, tucking it in well at the outer rim.	Remove the kitchen foil, check the pudding is in good condition and replace the parchment layer. Re-cover the pudding dish with kitchen foil, tucking it in well at the outer rim.
Method	Put the pudding(s) into the microwave and close the door.	Stand the pudding(s) in the bottom of a large pan and add boiling water until it comes half way up the pudding dish(s).	Stand the pudding(s) in the bottom of a deep oven dish and add boiling water until it comes half way up the pudding dishes.
Temperature	Turn the microwave to full power (800w).	Set the hob control for gentle simmering.	Pre-heat the oven to 180°C, Fan 160°C, 350°F, Gas 4.
Time	Cook the pudding for 3 minutes then leave to stand for 2 minutes.	Put the lid on the pan and simmer gently for 60 minutes. Check the hot water halfway and refill if needed.	Cover the oven dish with a lid or kitchen foil and bake in the hot oven for 30 minutes. Check and refill the hot water halfway if needed.
Serving	Carefully remove the pudding dish(s) from the microwave. Remove the cling film and parchment paper. Run a warm knife around the inside edge of the bowl. Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide onto the plate. Keep warm until serving. Decorate with a bay leaf or sprig of rosemary and a few cranberries or redcurrants before serving.	Carefully remove the pudding dish(s) from the saucepan of hot water. Remove the kitchen foil and parchment paper. Run a warm knife around the inside edge of the bowl. Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide onto the plate. Keep warm until serving. Decorate with a bay leaf or sprig of rosemary and a few cranberries or redcurrants before serving.	Carefully remove the pudding dish(s) from the dish of hot water. Remove the kitchen foil and parchment paper. Run a warm knife around the inside edge of the bowl. Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide onto the plate. Keep warm until serving. Decorate with a bay leaf or sprig of rosemary and a few cranberries or redcurrants before serving.
How to Flame a Christmas Pudding	If flaming the pudding remove the bay leaf and decoration. Put 3-4 tablespoons of brandy or rum into a small saucepan and warm gently without letting it boil. Remove the pan from the heat and pour the hot alcohol onto the plated pudding. Carefully ignite the alcohol with a lighter straight away. Before the flame subsides, tilt the serving plate and spoon any liquid back over the pudding. The flame will disappear when all the alcohol has burnt away. Allow the flames to subside before serving.