Tasty Christmas recipe – gluten-free and dairy-free Christmas pudding

Ingredients

75g sultanas
75g seedless raisins
50g currants
50g mixed peel
50g dried cranberries
50g dried apricots, chopped
1 tsp ground ginger
1 tsp cinnamon
½ tsp freshly grated nutmeg
1 tsp ground mixed spice
50ml brandy
50ml sherry
Zest of 1 lemon
Zest of 1 orange
180g soft dark brown sugar
50ml vegetable oil
2 tbs treacle
1 large apple, grated
1 large carrot, peeled and grated
200g ground almonds
50g chopped hazelnuts
50g gluten-free cornflour
1 tsp gluten-free baking powder
2 eggs
Pinch of salt

Method

1. Steep the dried fruit, citrus zest and alcohol in a bowl covered with cling film for 24 hours.

2. After steeping, add the grated apple, carrot and brown sugar. Mix well with a wooden spoon.

3. Combine the cornflour, spices and ground almonds in another bowl.

4. Beat the eggs and combine with the soaked fruit, then add the treacle and oil. Add a pinch of salt.

5. Stir in the dry ingredients until well combined and at a dropping consistency. Add a spoonful of orange juice to loosen if required.

6. Line the base of the pudding basin with a disc of Bakewell paper and grease well. Spoon the mixture into the pudding basin until 2/3 full, leaving room for expansion. Cover the top with another disc of Bakewell paper and then a sheet of pleated parchment paper and a sheet of pleated foil. Secure around the top of the basin with a continuous piece of string and tie, making a secure handle for easy removal.

7. Place in a large saucepan, with an upturned saucer or plate underneath the pudding basin.

8. Fill the pan carefully with boiling water from the kettle to just above half.

9. Cover and steam for 4 hours. Check the water regularly to ensure the level is topped up. The plate will rattle if boiling dry.

10. Cool, then wrap in foil and store in a cool place.

11. On the day, steam for a further 2 hours, as before.

Enjoy!