Wheat Free Christmas Pudding Recipes

Steps:

• Will make 1 large pudding (using a 2 litre pudding basin) or 2 medium puddings using (2 x 1 litre pudding basins).
• Generously oil a 2 litre or 2 x 1 litre pudding bowl(s).
• Put the dried fruit, almonds, breadcrumbs, suet and spices into a large bowl and mix together.
• Whilst the eggs until fluffy and thickened, then stir into the dry ingredients.
• Blend in the grated orange, the orange juice, the grated lemon and the spirits.
• The mixture should just drop off the spoon.
• Put the mixture into the greased pudding basin(s) and smooth over the top.
• Cover the basin with a layer of oiled foil, double folded in the centre and secure with string.
• Stand the basin on an inverted saucer or a piece of foil folded 4 times in a very large saucepan.
• Fill the saucepan to 3/4 of the way up with water, cover with a lid or foil and steam for 6 1/2 hours for a large pudding or 4 1/2 hours for a smaller one.
• Top up with boiling water whenever necessary.
• When cooked, lift the basin out of the pan and allow to cool.
• Store in a cool dark place.
• To reheat, replace the old foil with new foil and steam for 1 1/2 - 2 hours before serving.

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.