Gluten free Christmas Pudding

As per yesterday’s post, I use the same fruit mix as for the cake, just with some minor tweaks on the other ingredients.

SO much rum in this mix!

SO much rum in this mix!

Scoop out four to five cups of the fruit mix and place in a bowl

Then add:

125g butter

1/2 cup brown sugar

2 eggs

1/4 tsp bi-carb soda

1/4 tsp cinnamon

1 tsp xanthan gum

1/4 cup rice flour

1/4 cup coconut flour

1/2 cup almond meal

3/4 cup gluten free flour

Juice of one small lemon


Cream the butter and sugar, beat in the eggs one at a time then add to the fruit mixture.  Add the dry ingredients and the lemon juice as needed as the mixture will be solid.  Spoon into a greased pudding mould.  Place a trivet in the bottom of a large pot and half fill with hot water.  Place pudding steamer into bowl, making sure the water does not come right up to the lid as you don’t want water getting into the mixture.  Boil the water for up to three hours, topping up with boiled water from the kettle as necessary (don’t let water come off the boil).

Allow to cool and either wrap in cling film and refridgerate until required, or put in an airtight bowl and refridgerate until required.  When needed, reheat in a microwave on medium heat until heated through, and serve with custard and cream.

Gluten free Christmas Pudding

Gluten free Christmas Pudding