Gluten-free Christmas pudding
- November 2015
- Serves 8-10
- Hands-on 30 min, simmering time 4 hours and 2 hours, plus steeping
In this wonderful gluten-free Christmas pudding recipe, there’s nothing taken out and you’ll find no strange ingredients or special flour mixes – just ground almonds and a little cornflour. The result is rich, yet wonderfully light.
- 19.2g (1.7g saturated)
- 49g (43.5g sugars)
Per serving (for 10)
Dip a metal spoon in boiling water just before spooning ￼￼￼￼￼￼out the treacle in step 4 and it will drop easily from the spoon. Use an undyed (grey) egg box in step 6 as a coloured one may stain your pan or pudding basin.
You can also make this mixture into 2 x 1kg puddings. Keep the steaming time the same.
To flame the pudding, put it on a lipped plate (not a flat one as pictured here). Heat a small ladle of brandy over a gas flame, then light it with a match and pour over the pudding.
Cornflour and baking powder are usually gluten-free but can contain wheat based anti-caking agents, so check the list of ingredients.
Make the pudding and give it its first steam up to 3 months ￼in advance. Keep in its foil wrapper in a cool, dark, dry place.
How to seal the basin:
a) Cover the pudding basin with a sheet of baking paper and a sheet of foil, folding in the middle to make a pleat to allow the pudding to expand during cooking.
b) Fold the foil and paper down around the pudding basin.
c) Pinch the foil tightly around the rim.
d) Wrap a length of string around the rim.
e) Tie in a double bow. Done.
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