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Gluten Free Mini Christmas Puddings

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1 Rating

6 mini puddings Nuts,Gluten,Wheat,Dairy Vegetarian

About this recipe:

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These mini Christmas puddings could be a great addition to your store cupboards and will delight your gluten free guests.

Equipment:

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6 x large ramekin dishes, parchment paper, kitchen foil and cling film if microwaving, saucepan or frying pan with lid and 2 x mixing bowls

Ingredients:

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100g FREEE White Bread Flour
100g soft brown sugar
50g gluten free 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:

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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.

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 1 minute then leave to stand for 1 minute. Put the lid on the pan and simmer gently for 30 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 the pudding warm. Decorate with a few redcurrants and a sprig of fresh rosemary 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 the pudding warm. Decorate with a few redcurrants and a sprig of fresh rosemary 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 the pudding warm. Decorate with a few redcurrants and a sprig of fresh rosemary before serving

How to Flame a Christmas Pudding
  1. If flaming the pudding remove the redcurrants and rosemary
  2. Put 3-4 tablespoons of brandy or rum into a small saucepan and warm gently without letting it boil
  3. Remove the pan from the heat and pour the hot alcohol onto the plated pudding.
  4. Carefully ignite the alcohol with a lighter straight away.
  5. 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.
  6. Allow the flames to subside before serving.

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