Christmas Pudding Recipe: Gluten-free
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Ingredients:to make two, 2 lb puddings
4 oz/ 100g unsweetened tinned chestnut pureé 4 eggs ¼ pint / 150ml milk 2 oz / 50g grated apple 2 oz / 50g rice flour 8 oz / 225g gluten free breadcrumbs 8 oz / 225g fresh suet grated in processor 2 oz / 50g ground almonds 8 oz / 225g sugar 8 oz / 225g currants 8 oz / 225g sultanas 8 oz / 225g raisins 4 oz / 100g mixed peel 2 oz / 50g glacé cherries 2 oz / 50g treacle 1 lemon grated and squeezed 1 wineglass brandy ¼ tsp salt 1 tsp ground nutmeg 1 tsp ground cinnamon |
Instructions:
Beat the chestnut to a smooth pureé with themilk and egg. This is best done in a liquidiser.
Sift the flours into a large mixing bowl and mix in the pureé.Gradually mix in all the remaining ingredients, stirring well.
Place the mixture in well greased pudding basins. They should notbe overful. Cover with grease proof paper and then aluminium foil tied tightlyround the top of the bowl.
A one pint basin should be steamed for 4 hours.
A two pint basin should be steamed for 6 hours.
If a pressure cooker is available steam for 30 minutes withoutpressure and then for 3 hours under 15lbs (high) pressure.
Always check water levels when steaming for several hours.
Steam for two to three hours to reheat before serving.
Christmas Pudding
| Sue |
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The only flour mentioned in the recipe is rice flour. The instructions talk of flours - plural. Just checking in case there is a line missing from the recipe
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Christmas Pudding
| Peter |
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This should be flour, singular. Only rice flour is in the recipe
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Christmas Pudding
| heather |
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could you tell me how long the pudding needs to mature? many thanks Heather
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Christmas Pudding
| Peter |
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I have kept a Christmas pudding for two years in the store cupboard, and it was still in excellent condition and have eaten them freshly made. But I would always recommend that they be eaten freshly made
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Christmas Pudding
| Terry |
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Once the pudding has been steamed, can it be mircowaved instead of being placed in a pressure cooker
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Christmas Pudding
| Peter |
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It is very easy to burn a pudding from the inside using a microwave! The raisins in particular absorb the microwaves and get very hot indeed.
Steaming ensures that the temperature never rises above 100 degrees celsius. A pressure cooker simply shortens the time needed to steam by half. If you haven't got a pressure cooker, steam for the longer time given in the recipe. How useful is this message about Christmas Pudding? |
Christmas Pudding
| lenore |
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In Australia chestnut puree is hard to find, what could I use as a substitute?
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Christmas Pudding
| Peter |
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If you cannot find chestnut puree use a similar quantity of grated carrot, or green plantain banana instead of the chestnut puree.
I have also added cashew nuts which I put through the blender to give it a slightly nutty flavour. How useful is this message about Christmas Pudding? |
Christmas Pudding
| Ian Harvey |
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Doesn't suet have flour in it
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Christmas Pudding
| Peter |
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Pure suet is a hard beef fat, and can be obtained from some butchers.
Suet in packets is often rolled in flour to stop the lumps from sticking together. You need to check what flour has been used. It may not be gluten-free
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Christmas Pudding
| Rosemary Shirley |
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I cannot eat meat or wheat, so suet is a problem. I use 'White Flora' a solid yet soft vegetable oil.
thanks for all the advice. I'm steaming one pudding and slow cooking another; should be an interesting comparison. I find the difference in times rather confusing on the different recipes. I think I do 3 hours at 5lb for a 2 pint pudding. This year I have included cashew nuts and hazlenuts, also dried sugared pineapple, papaya and mango, to give a different flavour. THese have been soaked overnight in non-alcoholic ginger wine and berry cordial with the sugar, spices. It smells fantastic! Happy Christmas pudding cooking! Rosemary SHirley
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Christmas Pudding
| Ciana Campbell |
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Thanks for recipe. In relation to an alternative to suet, I use butter. You need to freeze it first and grate it quickly to avoid it melting in your hands. It gives a lighter texture and a good flavor. I am not sure whether it loses some shelf life as a result of dispensing with the suet. I usually make my puddings about 5/6 weeks in advance
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Christmas Pudding
| Suzanne Morrison |
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On top of being Coeliac I am allergic to alcohol what can I use instead of the brandy
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Christmas Pudding
| Peter |
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Instead of the brandy add a couple of large spoons of plum jam
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Copyright Peter Thomson 2012-May-17
