Gluten-Free Christmas Pudding

• Gluten-free recipe for a traditional fruit pudding.
• Alcohol-free, dairy-free, and no cane sugar.
• Make in advance, steam on the day!

Organic Mixed Vine Fruit 500g (Infinity Foods)

325g Mixed Vine Fruit

Dove's Farm Gluten Free Brown Bread Flour 1kg

100g Gluten-Free Brown Bread Flour

Xylitol 500g (Sussex Wholefoods)

100g Xylitol

Cinnamon Powder 50g (Hampshire Foods)

1 tsp Ground Cinnamon

Organic Ground Nutmeg 100g (Sussex Wholefoods)

1 tsp Ground Nutmeg

Ground Cloves 50g (Hampshire Foods)

1 tsp Ground Cloves

Hampshire Foods Lemon Peel 50g

1 tsp dried fine lemon peel

Pitted Prunes, Organic 500g (Infinity Foods)

50g Prunes, chopped into pieces

Organic Chopped Apricots (500g) - Sussex WholeFoods

50g Chopped Apricots

Organic Figs (1kg) - Sussex WholeFoods

50g Figs, chopped into pieces

Clearpring Organic Rapeseed Oil 500ml

50ml Rapeseed Oil

Other Ingredients

• Zest and juice of 1 orange.
• Zest and juice of 1 lemon.

Method

1. In a large bowl, mix together the mixed vine fruit, dried lemon peel, flour, xylitol, nutmeg, cinnamon and cloves.
2. Add the chopped prunes, figs and apricots, and stir.
3. Mix in the oil, grated fresh lemon, orange rind and their juice.
4. Stir well and leave to stand for at least 2 hours or overnight.
5. Grease the sides of a 1 litre/2 pint pudding basin (a round Pyrex bowl will also work) then cut two circles of greaseproof paper the size of the top of the basin. Keep to one side.
6. Stir the pudding mix again then transfer it into the pudding basin, pressing it firmly in and levelling off the top with the back of a spoon.
7. Cover the top of the pudding with the discs of greaseproof paper and wrap the entire bowl in tin foil.
8. On the hob, place a metal trivet/cookie cutter/cooking ring into the centre of a deep cooking pot with a lid. Fill the saucepan with boiling water to about halfway up the side of the basin/bowl (otherwise the pudding will not cook properly).
9. Balance the pudding basin/bowl on the trivet and bring the water back up to a gentle simmer. Replace the lid.
10. Steam for around 5 hours, checking every so often to ensure there is enough water – top up as necessary. The water should not bubble too vigorously. Turn the hob down as required.
11. The pudding can be stored for up to a month in a cool dry place.
12. To re-heat, steam for 1-2 hours on Christmas day!
13. Serve with the usual accompaniments: Brandy Butter and Custard.