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!
325g Mixed Vine Fruit
100g Gluten-Free Brown Bread Flour
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Ground Cloves
1 tsp dried fine lemon peel
50g Prunes, chopped into pieces
50g Chopped Apricots
50g Figs, chopped into pieces
50ml Rapeseed Oil
- Zest and juice of 1 orange.
- Zest and juice of 1 lemon.
- In a large bowl, mix together the mixed vine fruit, dried lemon peel, flour, xylitol, nutmeg, cinnamon and cloves.
- Add the chopped prunes, figs and apricots, and stir.
- Mix in the oil, grated fresh lemon, orange rind and their juice.
- Stir well and leave to stand for at least 2 hours or overnight.
- 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.
- 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.
- Cover the top of the pudding with the discs of greaseproof paper and wrap the entire bowl in tin foil.
- 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).
- Balance the pudding basin/bowl on the trivet and bring the water back up to a gentle simmer. Replace the lid.
- 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.
- The pudding can be stored for up to a month in a cool dry place.
- To re-heat, steam for 1-2 hours on Christmas day!
- Serve with the usual accompaniments: Brandy Butter and Custard.