Gluten Free Christmas Pudding
A simple gluten free Christmas Pudding (or Plum Pudding) recipe. also made dairy and egg free with my own homemade gluten free suet. The perfect traditional centre piece for Christmas Day dinner. Makes a 1ltr pudding.
Servings: 8 people
Calories: 317kcal
Equipment
- 1L pudding basin this link has all sizes included
Ingredients
- 150 g raisins
- 150 g currants
- 100 g glace cherries cut into halves
- 50 g candied mixed peel
- 100 g gluten free plain flour
- 50 g gluten free vegetable suet see notes
- 4 tbsp brandy or you can use rum or whisky
- 2 tbsp ground flaxseed or chia seeds
- 100 g black treacle molasses
- ½ tsp ground ginger
- ½ tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground clove
Instructions
- Add the dried fruit, mixed peel and cherries to a large bowl.
- Add the 4tbsp alcohol
- Mix thoroughly to combine.
- Drizzle the black treacle into the bowl along with the spices and flax seed (no need to make a flaxseed egg separately in this recipe)
- Mix again to incorporate, this is going to be a stiff mixture so you're going to get a good workout!
- Add the gluten free plain flour and keep mixing.
- Finally, fold in your gluten free suet. Adding this last will keep much of the suet intact.
- Set the mixture aside and prepare your pudding basin (I use a 600ml pudding bowl - 16cm wide) by greasing well with butter or oil. I always use a handy oil spray for this purpose.
- Spoon the Christmas Pudding mixture into the pudding basin. If you're going to add a traditional trinket you poke this into the pudding mixture now.
- To put your pudding to bed, you'll need greaseproof paper and foil. Make a pleat in both paper and foil (this allows for expansion when the pudding steams) secure the layers over the pudding bowl and wrap tightly around the edges. You don't want the stream to sneak into your pudding as it will make it soggy.
- Some people secure their paper and foil with string and make and clever handle to lift the pudding out at the end. I have a big fat elastic band that I use - less faff!
- Steam for 3 hours - MAKE SURE YOU KEEP TOPPING UP THE WATER! ... unlike me who always gets side-tracked allowing it to almost boil dry! I tend to set the alarm for 6omins and top up twice with a kettles worth of water each time.
- You know if your pudding is ready if its tough to the touch with no bounce, if you have a food thermometer it ready when the pudding is over 75°C inside.
- Once the pudding has steamed for 3hrs carefully lift out of the steamer and leave too cool for an hour or more until room temperature
- Once the pudding is cool you can remove if from the pudding basin without damaging the pudding shape.
- To reheat, simply steam for 30mins.
Notes
You can find my gluten free suet recipe here Gluten Free Dumplings using Homemade Suet
Nutrition
Calories: 317kcal | Carbohydrates: 60g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 14mg | Potassium: 524mg | Fiber: 4g | Sugar: 32g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 3mg