Gluten-free Christmas pudding

“It may seem impossible, but gluten-free Christmas pudding is easy and great to make ahead of the day. ”

150 g currants

110 g sour cherries

100 g raisins

50 g chopped dates

1 lime , the grated zest and juice of

½ orange , the grated zest and juice of

50 g mixed peel

75 ml Assam tea , cold (or earl grey if you prefer)

½ tsp mixed spice

¼ tsp ground cinnamon

¼ tsp grated nutmeg

2 ½ tbsp brandy

170 g soft dark brown sugar

1 tbsp golden syrup

½ large cooking apple , grated

50 g toasted almonds , chopped

25 g rice flour

25 g cornflour

110 g fresh gluten-free breadcrumbs

1 tsp gluten-free baking powder

110 g gluten-free suet

2 large free-range eggs , beaten

1 large free-range egg yolk , beaten

butter , for greasing

Method

1. Recipe by Jennifer McLaughlin
2. This recipe either makes one large or two little puddings. If you have problems finding gluten-free suet, you can get it online. You can make this pudding well ahead of time. In fact, 25 November is Stir-Up Sunday, the traditional day to make Christmas puddings.
3. In a large bowl combine the dried fruits, zests and mixed peel, then add the citrus juice, cold tea, spices and brandy, and leave overnight for the flavours to develop.
4. The following day, add the sugar, golden syrup, apple and almonds.
5. In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, suet and a pinch of salt. Add in the beaten eggs until you have a smooth mix, then stir into the fruit.
6. Grease a 1.5-litre pudding basin and pour in the pudding mixture until it’s ⅔ full. Cover the top with a circle of greaseproof paper, then with 2 pieces of foil and secure with string.
7. Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam for 8 hours, topping up with water as needed – always keep it halfway up the basin.
8. Once steamed, remove the pudding from the pan, carefully turn it upside down and lift off the basin. Decorate as you like and serve with brandy cream, custard or ice cream.