britishchristmascitrus

Gluten Free Christmas Pudding

Name: Gluten Free Christmas Pudding
Prep time: 10 min
Cook time: 3 h
Total time: 190 min
Yield: 6
Cuisine: British
Ingredients: 2 slices gluten free white bread ((approx 75g)); 600 g good quality mincemeat; Zest of 1 orange; 2 tbsp brandy; 1 large egg (beaten); 50 g plain gluten free flour; 1 tsp baking powder; 1 tsp mixed spice

A sweet homemade dessert made with gluten free white bread ), good quality mincemeat and Zest of 1 orange. A dessert, steamed recipe that is easy to follow from the original video

Recipe by The Gluten Free Blogger

From YouTube · Dec 12, 2024

Watch on YouTube

A sweet homemade dessert made with gluten free white bread ), good quality mincemeat and Zest of 1 orange. A dessert, steamed recipe that is easy to follow from the original video

10 min

Prep time

3 hrs

Cook time

3 hrs 10 min

Total time

Yield

Ingredients

8 ingredients

Adjust servings

Servings: 63 to 12

Ingredients and nutrition update together

Per serving368 kcal

Fat: 8.4g
Carbs: 75.6g
Protein: 4.7g

Whole recipe (6 servings): 2208 kcal

Method

7 steps

Grease a 16cm pudding basin with butter then cut a strip of baking paper around 2 inches wide and line across the centre of the tin. There should be about an inch each side hanging over to help you remove the pudding from the tin afterwards.
Add the gluten free bread to a food processor and blitz into crumbs. Set to one side.
Add the mincemeat, orange zest and brandy (or amaretto) to a large mixing bowl and beat together with a wooden spoon.
Add the egg and beat again. Mix the gluten free flour, baking powder and mixed spice together then add to the mixing bowl, along with the breadcrumbs. Beat together until combined.
Pour the mixture into the lined pudding tin. Cut a circle of baking paper, make a pleat in the centre and then place on top of the pudding. Place a sheet of foil on top of this and wrap over the edge of the basin. Tie in place around the rim with a piece of string.
Add an upturned saucer or steamer to the bottom of a large pan. Place the pudding on top of this and fill the pan with boiling water to halfway up the tin. Place the lid on and steam for 3 hours, topping up occasionally with more hot water as needed.
When cooked remove from pudding from the pan, turn upside down onto a plate and sprinkle with icing sugar. Best served straight away - serve with brandy butter or custard and feel free to add some flaming brandy on top!

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