Gluten Free Christmas Pudding Recipes

Steps:

• Grease and line a 1 litre pudding basin with baking paper.
• Add the dried fruits and brandy to a large mixing bowl. Cover and refrigerate overnight.
• Add the three flours to a mixing bowl and mix with a whisk to ensure they are well combined. Rub in the butter until the mixture resembles fine breadcrumbs. Add the soaked fruits, sugar, breadcrumbs and spice. Mix well to combine.
• In a small bowl, lightly beat the eggs and milk. Add to the fruit mixture and mix to combine.
• Pour the mixture into the pudding basin. Place the pudding basin in a large stockpot. Pour in enough water to the pot to come 3/4 of the way up the side of the pudding basin.
• Bring the water to the boil, then reduce heat to a gentle simmer and cook the pudding for 2 to 3 hours. Check the water regularly to ensure it does not run dry.
• If making ahead, the pudding may be resteamed for 1 hour on the day of serving. I've generally found also that a cook ahead pudding can be sliced and individual serves warmed in the microwave.

Steps:

• In a large bowl, mix the currants, raisins, candied peel, glacé cherries, mixed spice, nutmeg, orange zest and juice, the lemon zest and brandy together. Cover with a clean tea towel and leave to soak overnight.
• The next day, put an upturned saucer or trivet in the bottom of a deep, wide saucepan and half-fill the pan with water. Bring to a simmer over a low-medium heat. Oil a 1.5-litre pudding basin and line the base with a circle of baking parchment.
• Stir the flaked almonds, apple, ground almonds, baking powder, flour, breadcrumbs, sugar and eggs into the bowl of dried fruit using a wooden spoon. Tip the mixture into the prepared basin, packing it in with the back of the spoon, then cover the surface with another circle of parchment. Cover the basin with sheet of baking parchment, followed by a double layer of foil, then secure it around the rim with kitchen string. Tie on a loop of string to make a handle. Carefully lower the basin onto the upturned saucer in the pan of simmering water and cover with a lid. Cook for 6 hrs, topping up with boiling water from the kettle if needed to ensure the water doesn't boil off below the halfway line.
• Once the pudding is cooked, remove the basin from the pan and leave to cool completely. Remove the pudding from the basin, wrap well in baking parchment and foil and store in a cool, dark place for up to three months. To reheat, return the pudding to its basin, cover as before and lower into a pan of simmering water. Cover and warm through for 1-2 hrs, then remove and serve with brandy cream.