Gluten Free Christmas Pudding

Make this holiday season extra special with a gluten-free Christmas dessert that combines tradition and taste with ease. With this recipe you can create the best gluten-free Christmas pudding, packed with rich fruits, warm spices, and a touch of festive magic. This homemade Christmas pudding is easy to prepare and delivers a moist, flavourful slice to your holiday table. 

Preparation Time: 30 minutes 
Cooking Time: 6 Hours
Serves: 8

Ingredients

  • 125g raisins
  • 125g sultanas
  • 70g mixed peel
  • 6 balls of stem ginger finely chopped
  • 5cm piece of ginger peeled and finely grated
  • 60ml Scottish malt whiskey
  • 1-2 oranges
  • 1 zested and 75ml juice
  • Butter (for the tin)
  • 110g soft dark brown sugar
  • 110g gluten-free shredded vegetable suet
  • 2 eggs lightly beaten
  • 75g gluten-free plain flour
  • ½ tsp xanthan gum
  • 50g gluten-free breadcrumbs
  • 2 tbsp ground ginger
  • ½ tsp ground mixed spice

Method

Step 1: To begin, take a large bowl and mix together the raisins, mixed peel, sultanas, stem ginger, fresh ginger, whisky, orange zest and 75ml orange juice until all are well combined. Next, cover and leave to soak overnight so that the fruit rehydrates and plump up. 

Step 2: Generously butter a 1.2 litre pudding basin and place a circle of baking paper at the bottom. 

Step 3: Add the remaining to the bowl and stir until well combined ensuring that there are no pockets of flour in the batter. Once mixed, pour into the prepared pudding basin and smooth the top with the back of a spoon. 

Step 4: Next, cover the pudding basin with a double layer of baking paper, pleating it in the middle with a single fold to allow the pudding to expand, and secure it tightly with string, wrapping it around the basin and looping over to create a handle.

Step 5: Following this, put a trivet at the bottom of a large, lidded pan. Put the pudding on top of the trivet. Pour in enough boiling water to go three-quarters up the basin, cover with a lid, bring to the boil then reduce to a simmer and cook for 4-5 hrs or until a skewer comes out clean when inserted in the middle. Top up with boiling water regularly, taking care it doesn’t boil dry. Leave to cool fully before removing and discarding the paper.

Step 6: Cover the top of the pudding with 2 discs of baking paper then wrap the top of the basin with a clean piece of muslin or foil. Secure tightly with string or an elastic band and store in a cool dark place for up to six months to mature.

Step 7: When you’re ready to serve the pudding, put it in a large pan with the trivet on the bottom of the pan. Remove the muslin and wrap, as before. Cook for 2-4 hrs (the longer it cooks, the deeper the flavour) then unwrap and turn out onto a serving plate.

Recipe sourced from Olive Magazine


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