Christmas Pudding will keep in a cool dry cupboard for at least 6 months, so you can prepare well in advance. The traditional day for making a Christmas Pudding is the Sunday before Advent begins. This day is affectionatly known as “Stir Up Sunday”. Every member of the household should give the pudding a stir and make a wish. My Mum used to put an old sixpence in the pudding. It is believed that whoever found the sixpence on Christmas Day would enjoy wealth and good luck in the following year.
You can vary the fruit amounts between the different fruits, so if you haven’t got enough of one thing then top it up with another. For the sake of guidance however I will list my exact ingredients.
Also the recipe does not have to be gluten free and you could replace the gluten free flour with self raising flour and omit the xanthan gum.
You need to start this the day before you want to complete and cook as you will need to soak the fruit overnight or over a couple of days.
Serve with Brandy Butter
Gluten Free Christmas Pudding
A moist traditional pudding for you Christmas Day
- 150 gm Raisins
- 75 gm Currants
- 75 gm Sultanas
- 75 gm Chopped dates
- 50 gm Mixed peel
- 80 gm Dried cranberries
- 1 Large Orange zest and juice grate the orange zest finely
- 75 ml Cold black tea
- 100 ml Brandy
- 1/4 tsp Nutmeg
- 1/2 tsp Mixed spice
- 1/2 tsp Ground cinnamon
Combine the ingredients
- 50 gm Flaked almonds Toasted and then chopped
- 2 Eating apples such as coxes grated
- 100 gm Soft brown sugar
- 70 gm Dark soft brown sugar
- 1 Tbsp Treacle
- 50 gm Gluten free self-raising flour
- 50 gm Gluten free breadcrumbs
- 1 Tsp Xanthan Gum
- 100 gm Gluten free suet Tesco Vegetable Suet is gluten free
- 2 Large Eggs
In a large bowl place and mix well all the ingredients listed under flavour development; dried fruit, spices, orange, tea and brandy. Cover with clingfilm and leave overnight - no need to refridgerate. If you are short of time, leave at least 1 hour.
Into the fruit mixture add the grated apple, chopped almonds, treacle and sugar.
In another bowl mix together the flour, xanthan gum, breadcrumbs and suet.
Mix in the eggs until the mixture is smooth and then add to the fruit mixture.
Grease the pudding bowl well with butter and pour in mixture.
Turn slow cooker onto high.
Cover the bowl with baking paper with a pleat in it; then place foil, also with a pleat, over the baking paper. Secure in place with string, make a type of lifting handle with the string which will make it easier to lift the pudding when it has finished cooking. Cut off excess paper and foil.
Using either a slow cooker or a large saucepan, place a trivet in the bottom. This could be an upturned old saucer; a tin jam jar lid, or a small metal pan lid.
Place the pudding into the pan or crock pot onto the trivet. Fill half way up the bowl with boiling water.
Simmer for 8 hours; this would be be same for either cooking pot. Make sure you keep the water level topped up.
Once cooked, remove from the pan / pot and leave to cool.
Turn upside down to turn out, remove all paper and foil and wrap in fresh and store in a cool place.
Serving on Christmas Day
Steam or boil the pudding for 2 hours.
Turn onto a serving plate. Warm some brandy. Pour over the pudding and taking care, set light to it.
Serve with Brandy Butter
Nutrients per portion
Cals 385, Fat 16 g, Carbs 53 g, Protien 4 g