Wheat Free Christmas Pudding

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• 70 g glace cherries, chopped
• 170 g candied peel, chopped
• 340 g raisins
• 170 g sultanas
• 170 g currants (i don't like raisins or currants so instead i use a total of 680g of sultanas)
• 70 g blanched almonds, chopped
• 255 g gluten free breadcrumbs (rye breadcrumbs or rice breadcrumbs or corn breadcrumbs)
• 255 g vegetable shortening (shredded vegetable suet)
• 2 teaspoons ground cinnamon
• 2 teaspoons ground mixed spice
• 1/2 fresh nutmeg, grated
• 1/2 teaspoon ground cloves
• 1 teaspoon allspice
• 6 large eggs (or use egg replacer)
• 1 orange, juice and zest of
• 1/2 lemon, zest of
• 140 ml armagnac or 140 ml brandy
• 3 tablespoons rum
• sunflower oil, for greasing

Recipe

• 1 will make 1 large pudding (using a 2 litre pudding basin) or 2 medium puddings using (2 x 1 litre pudding basins).
• 2 generously oil a 2 litre or 2 x 1 litre pudding bowl(s).
• 3 put the dried fruit, almonds, breadcrumbs, suet and spices into a large bowl and mix together.
• 4 whilst the eggs until fluffy and thickened, then stir into the dry ingredients.
• 5 blend in the grated orange, the orange juice, the grated lemon and the spirits.
• 6 the mixture should just drop off the spoon.
• 7 put the mixture into the greased pudding basin(s) and smooth over the top.
• 8 cover the basin with a layer of oiled foil, double folded in the centre and secure with string.
• 9 stand the basin on an inverted saucer or a piece of foil folded 4 times in a very large saucepan.
• 10 fill the saucepan to 3/4 of the way up with water, cover with a lid or foil and steam for 6 1/2 hours for a large pudding or 4 1/2 hours for a smaller one.
• 11 top up with boiling water whenever necessary.
• 12 when cooked, lift the basin out of the pan and allow to cool.
• 13 store in a cool dark place.
• 14 to reheat, replace the old foil with new foil and steam for 1 1/2 - 2 hours before serving.