Lucinda Bruce-Gardyne's Christmas recipe is perfect for those with a food allergy or intolerance.
Ingredients
- 250g raisins
- 225g sultanas
- 450g currants
- 85g mixed peel
- Finely grated zest of 1 orange
- Juice of 2 oranges
- Finely grated zest and juice of 1 lemon
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- ½ tsp grated nutmeg
- 150ml cold Earl Grey tea
- 6 tbsp brandy or rum
- 1 large cooking apple, peeled, cored and grated
- 85g blanched almonds, chopped
- 340g dark soft brown sugar
- 2 tbsp black treacle
- 225g gluten-free suet
- 225g fresh gluten-free breadcrumbs
- 50g rice flour
- 50g cornflour
- 2 tsp gluten-free baking powder
- 1 tsp salt
- 5 large free-range eggs, beaten
- Dairy-free margarine, for greasing
Method
- 1. In a large bowl, mix all the dried fruit, mixed peel, citrus zest and juices, spices, cold tea and brandy or rum together and soak overnight.
- 2. The next day, mix in the apple, almonds, sugar and treacle.
- 3. In another bowl, mix the suet, breadcrumbs, rice flour, cornflour, baking powder and salt together, then gradually beat in the eggs until smooth. Stir into the soaked fruit.
- 4. Grease 2 x 1.2-litre pudding basins, and divide the mixture between the basins until two-thirds full. Cover the top of each pudding with a circle of baking paper. Then fold a pleat 2cm across into the middle of 2 pieces of foil and use 1 piece to cover the top of each basin. Secure with string. Place upturned saucers in 2 deep saucepans, sit the pudding basins on top and fill with boiling water to come halfway up the basins. Cover and steam for 8 hours, topping up with boiling water when the levels drop.
- 5. Remove the puddings from the pan, carefully turn out and serve, decorated with holly. To store, cover with fresh baking paper and foil, then cling film, and store in a cool dry place for up to 3 months. To reheat, steam for 2 hours or microwave on medium for 6-7 minutes and serve.
Nutritional info
Per serving (based on 12): 716kcals, 24.7g fat (10.7g saturated), 9.8g protein, 116.8g carbs, 88.5g sugar, 1.1g salt
Chef's tip
This is lighter and moister than puddings made with wheat flour, and it’s also dairy-free. If you have a nut allergy, leave out the almonds. You can buy gluten-free suet and gluten-free baking powder from www.naturallygoodfood.co.uk.