serves / makes 6
20 prep time
240 mins cooking time
Description
My mum has always cooked us an amazing Christmas dinner for the last 33 years of my life – breaking with tradition this year I’m going to cook the family Christmas dinner – so the pressure is on! One of the first things I decided to think about was how to make a gluten and dairy free Christmas pudding. This simple recipe can be prepared in advance and stored for up to 3 months.
Enjoy!
Fx
Ingredients
- 100g sultanas
- 50g dried cherries
- 1 lemon, juiced and zested
- 1 orange, juiced and zested
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 50ml brandy
- 90g brown sugar
- 1 granny smith apple, peeled and grated
- 1 carrot, peeled and grated
- 125g ground almonds
- 25g cornflor
- 1 teaspoon baking powder
- 1 egg
- 25ml vegetable oil
- 1 tablespoon treacle
Method
- Place the sultanas, cherries, lemon zest and juice, orange zest and juice, cinnamon, ginger, nutmeg, cloves and brandy in large bowl
- Cover and leave to soak for 24 hours
- Stir in the brown sugar, grated apple and grated carrot
- Stir in the egg, oil and treacle
- Mix in the ground almonds, cornflour and baking powder
- Grease a 1 litre pudding basin and line the bottom with a disc of grease proof paper
- Pour in the pudding mixture
- Cover the top with grease proof paper and kitchen foil
- Tie securely with string
- Place the pudding in a large saucepan
- Gently pour in boiling water until it comes half way up the pudding basin
- Cover with a lid and steam on a low heat for 4 hours – periodically checking if the water needs topped up
- Leave to cool and store in a cool dark place for up to three months
- When you wish to serve you can either steam for another 2 hours or remove the foil and microwave for 4 minutes
- Invert onto a serving platter where you can flame the pudding by heating ip a ladle of brandy, pouring over the pudding and then lighting
- Serve with dairy free custard or cream
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