Ingredients for Christmas Pudding Gluten Free
- Sultana
- Raisins
- Craisins
- Glace Cherries
- 50ml brandy (optional)
- Rice Flour
- Cornstarch
- 100g gluten-free soy flour (or bean flour)
- Butter
- 150g dark brown sugar
- Gluten Free Breadcrumbs
- Mixed Spice
- 2 large eggs
- Low Fat Milk
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How to Make Christmas Pudding Gluten Free
- Combine all dried fruits with the coffee and brandy (if using) in a large bowl. Cover and leave to macerate overnight.
- Preheat oven to 150°C (300°F/Gas Mark 2). Grease and flour a 1.5-litre pudding basin.
- In a separate bowl, cream together the suet and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the soy flour, spices, treacle, and mixed peel.
- Add the macerated fruits and breadcrumbs and mix well to combine.
- Spoon the mixture into the prepared pudding basin, cover with a lid or greaseproof paper secured with string, and place in a larger roasting tin.
- Pour enough boiling water into the roasting tin to come halfway up the sides of the pudding basin.
- Bake for 3-3.5 hours, or until a skewer inserted into the centre comes out clean. If the pudding starts to brown too much, cover the top loosely with foil.
- Allow to cool slightly before inverting onto a serving plate. Serve warm with custard or cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
168g
Fat
18g
Carbs
19g
