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
2 tsp gluten-free baking powder
1 tsp salt
5 large free-range eggs, beaten
Dairy-free margarine, for greasing
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.
- 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.