Gluten Free Christmas Puding Recipe - As Good as It Gets!
Although I’ve never been a fan of Christmas pudding, my mom convinced me to try this year’s edition and I was an instant convert – and of course, it was also gluten free.
I convinced her to give up the recipe, and here it is, with her instructions to perfect celiac friendly X-mass pudding.
Gluten Free Christmas Pudding
- 8 ounces of butter
- 6 ounces of brown sugar
- 2 ounces of molasses (the molasses gives it a nice full taste, but if you don’t have molasses, you can use an additional 2 ounces of brown sugar)
- 20 ounces of mixed sultanas and dried currants (in any ratio you like)
- 4 ounces of candied citrus peel
- 2 ounces of flaked almonds (or 2 ounces of finely chopped pecans)
- The zest of 1 lemon
- 2 Tbls of orange zest
- 4 ounces of rum and the juice from an orange you zested
- 4 ounces of rice flour (if you aren’t worried about gluten you can use wheat flour)
- 4 ounces of gluten free bread crumbs (again, if not worried about gluten, then use any kind)
- 5 eggs, beaten
- 1 tsp of ground cinnamon
- 1 tsp of nutmeg
- ½ tsp of ground cloves
- A pinch of salt
- Soak the currants, the sultanas, and the candied peel in the rum for a few hours, or preferably, overnight.
- Mix the brown sugar, the molasses and the butter together until well mixed and then mix in the beaten egg.
- Mix the dry ingredients with the spices and then just mix in the butter/sugar/egg mix and the rum soaked dried fruits and candied peel.
- Get two 2 pint bowls, (pyrex is good) and cut out a circle
of parchment paper that fits in the shape of the bottom of each bowl, butter
the bottom of each bowl and then lay this parchment paper on top of the butter.
This is all so that you can get the pudding out when you’re finished with the
- Pour the mixture into the two bowls, divided evenly
- Cut another 2 circles or parchment paper to fit the tops of your bowls. Because your pudding will rise up somewhat, make the circle about an inch larger than it needs to be, and fold a pleat into it so that it starts out the right size, but has some room to grow. Butter the bottom sides of these parchment paper circles and then lay them on the top of your pudding mixture.
- Foil the tops of two bowls, making sure to overlap well down the sides to make sure that no steam will drip in to the pudding as it cooks. To further ensure this, use a little kitchen twine and tie around the outside of the foiled bowl, to keep the foil tight and in place.
- Take 1 large pot (big enough to fit your two bowls) or two pots and on the bottom of each pot, place a little steaming rack or heat resistant plate. This is just to keep the bottom of your bowls of the bottom of the pot, to avoid over heating the bottom.
- Put the bowls in the pot(s) and fill the pot with water until it reaches about a third the way up the bowls.
- Cover the pot and steam over lowish heat for 5 or 6 hours, checking occasionally and replacing the steaming water as needed.
This will keep, unrefrigerated, for months. To make sure it stays moist, give the top a drizzle of rum every few weeks before eating.
When ready to serve, heat it in the microwave until heated to your liking, and serve with hard sauce (Butter-rum-sugar sauce).
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