Yes it has been quite a while since I posted a recipe here but 2017 found me in a job I absolutely loved that took up a lot of my time and left me with very little time for cooking anything that wasn’t a tried and true quick dinner, usually something that could be served in a bowl and eaten while half asleep on the couch. Coming in to the winter the pace of life has slowed and I am getting reacquainted with my kitchen, just in time for Christmas too! To get things started here is a repost of a Gluten Free Christmas Pudding but there will be some new recipes in the coming weeks.
Here is the recipe for the beautiful Christmas pudding first made for me by my Mum from a recipe by Nevin Maguire.
This is Nevin’s recipe with three tweaks, the first is that he calls for rice flour, I didn’t have any and as it was only 50 grams I used my Plain Gluten Free flour, second, he uses mixed peel and I abhor mixed peel, it is vile stuff so I substituted dried cherries, thirdly he uses rum but to me Christmas baking is all about brandy so that is what I used. If you like the sound of the original recipe I will include those ingredients so you can choose your own adventure.
This makes one 1.1 litre pudding
140 grams gluten free bread crumbs. I whizzed up some of the Aldi white bread for this.
50 grams of Doves Farm Gluten Free Plain Flour (or rice flour)
½ teaspoon of ground cinnamon
1 teaspoon of ground mixed spice
½ teaspoon gluten free baking powder
50 grams of ground almond
100 grams light muscovado sugar
200 grams of raisins
200 grams of sultanas
50 grams of dried cherries, roughly chopped (or mixed peel)
100 grams of butter, melted
100grams cooking apples, peeled and grated (about 1 large apple)
100 grams carrots, peeled and grated
Zest of half a lemon
Zest of half and orange
1 tablespoon of black treacle
2 tablespoons of brandy (or rum)
- Sift together the flour, spices and baking powder
- Pour over the melted butter and stir to combine
- Add in the dried fruit & cherries, grated carrot & apple, brown sugar, bread crumbs and ground almonds, mix thoroughly
- Warm the treacle slightly and add the eggs, brandy and zest and whisk to combine
- Add the treacle mix to the fruit /flour mix and give the whole lot a good stir
- Spoon the mix in to the prepared pudding bowl and line the top with a piece of grease proof paper, cover the top of the pudding bowl with a double thickness of grease proof paper and secure the paper tightly with a piece of string, cover this with a layer of tinfoil or the lid of your pudding bowl.
- Place the bowl in a large pot and fill the pot with hot water until it is up to two thirds of the side of the pudding bowl. Bring the water to a steady strong simmer and put on the lid on the pot, steam the pudding for four hours until the pudding has risen and the surface is firm to the touch. Check the level of the water every now and then and top up with hot water as needed.
- Once the pudding is cooked remove the foil and grease proof paper and recover the pudding with fresh layers of each. Store your pudding somewhere dry and cool and when you are ready to reheat steam the pudding again for two hours.
Serve this warm with fresh whipped cream, ice cream, custard or brandy butter.