Becca Jane St Clair

This year, I was presented with an interesting challenge for our Christmas celebration. My friend, Jen, is gluten free. After some quick consulting with her and reading through both of my previous pudding recipes and a few more online, I came up with a Gluten Free Pudding that honestly tasted no different from a pudding full of gluten.

Please note: This recipe contains dairy and eggs.

You will need:
550-600g dried mixed fruit (I used a whole bag of mixed fruit, a small bag of dried cranberries, and chopped up dried apricots)
250ml alcohol (I used the last of my brandy and topped it up with gin, rum, and krauterlikor)*
75g butter
85g dark muscovado sugar (aka brown sugar)
100g Gluten Free Flour (I used Freee by Dove Farms)
3 eggs
2 1/2 tsp mixed spice
1 tsp ground nutmeg
1/2 tsp ground cinnamon
110g Gluten Free bread crumbs (I bought seeded buns by Genius and used 2)
85g suet (I used veggie suet)
50 ml orange juice (this is in lieu of the peel ad juice of an orange that many recipes call for. I’m lazy.)
150ml Gluten Free IPA (Easy to locate in the GF section of Tesco)*
2 x 2 Pint Pudding basins

1. Soak the fruit in the alcohol. Overnight is best.
2. Cream together the butter, sugar, and eggs. Add the GF flour, spices, and breadcrumbs.
3. Using a spoon (I have one dedicated to GF cooking!), stir in the suet and soaked fruit adding in any leftover alcohol from soaking the fruit. Add in the orange juice and Gluten Free IPA.
4. Cover and sit overnight.
5. In the morning, check the mixture. If it looks dry, add more beer, booze, or juice.
6. Prepare the basins by cutting rounds of parchment paper for the bottoms and tops and butter the sides.
7. Spoon in the mixture and steam the puddings as usual. I use my crock pot and steam for 8-12 hours. I had enough mixture for 2 large puddings and one small tester pudding, which I cooked in the microwave for 2 minutes to test the flavour.
8. Serve flaming (if you’d like) with brandy sauce or cream.

*You can make this alcohol free. Soak the fruit in fruit juice and use strong tea instead of the IPA.

And it was a hit with both Gluten Free and non-Gluten Free folks!

***
The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission.

I have not received compensation from any companies mentioned in my post.

For full Copyright and Disclaimer, please read http://www.blog.beccajanestclair.com/copyright/

Facebook: https://www.facebook.com/blog.beccajanestclair
Twitter: https://twitter.com/annaonthemoon
Instagram: https://www.instagram.com/beccajanestclair
Blog: http://blog.beccajanestclair.com
YouTube: https://www.youtube.com/channel/beccajanestclair