My oh, my is the time not flying now???
Time to make the puddings and mincemeat for Mince pies…
This first recipe is gluten free..for all of my friends who have to eat gluten free for a diagnosed medical condition and it is delicious and quite frankly just as nice as my tried and tested recipe I always make..not much difference in taste.
So I am giving you both recipes one Gluten free and my tried and tested one which if you used gluten free breadcrumbs and flour would also be Gluten free..
Hopefully this year I will have proper rolls of wrapping paper as one’s son is in England and will be bringing some back for me…Yehhhh no juggling with those silly little rolls which are just enough to wrap a matchbox…I am not kidding!
So here is the first recipe for a… Gluten FREE Christmas pudding… Enjoy!
- 100gm currants.
- 100gm sultanas.
- 100gm sour cherries.
- Grated zest and juice of 1 lemon
- Grated zest and juice of half an Orange.
- 1tsp of mixed spice and cinnamon.
- 1/2 tsp freshly grated nutmeg.
- 100ml of brandy..this is where my hand slipped…haha
- 180gm dark brown sugar
- 1 granny smith Apple( I can’t these) so used a new Zealand apple which is quite tart.
- 1 large carrot, grated.
- 250gm ground almonds.
- 50gm gluten-free cornflour.
- 1tsp gluten-free baking powder.
- 2 med free-range eggs.
- 50ml vegetable oil( I use coconut oil)
- plus extra for greasing.
- 2 tbsp black treacle.
- This makes enough for a 2-pint pudding basin or two 1 pints.
In a large bowl put dried fruit, zest, and juice, spice, and brandy stir to combine, cover and leave for 24hrs.
Then mix in sugar, apple, and carrot, add beaten eggs then stir in oil and treacle.
Lastly, stir in dry ingredients with a pinch of salt.
Put mixture into a greased pudding basin it should be two-thirds full. Cover the top with a round of greaseproof paper the cover with pleated tin foil and secure with string.
You can now either set the pudding in a saucepan on an upturned plate and fill the pan with boiling water about halfway up the basin. Put the lid on and steam for 4 hours remembering to top up the water as necessary.
I always use a steamer and in this case, it was my wicker rice steamer which the bowl sits in nicely over the pot of water.
If you have made a lot of puddings over the years like me I think you find your own preferred method of steaming your puds.
Once steamed, cool and rewrap pudding and store in a cool, dry place. It is the fridge for me as too humid…I do miss my cool pantry…
To serve simmer or steam the pudding for 1-2 hrs, then invert onto a plate and flame the pud or serve with sauce, brandy butter or cream…
It’s cream all the way for me …and lots of it!
My second recipe is slightly different but adaptable to make gluten-free and the one I make year after year…I could do it blindfold now…lol
So for all of you who want to get your Christmas Puddings made so they develop the lovely flavours then here is my tried and tested recipe….. 🙂
- 300gm fresh breadcrumbs ( I use brown)
- 100gm self-raising flour
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- ½ whole nutmeg, very finely grated
- 350gm raisins
- 100g mixed peel
- 50gm flaked almonds
- 250gm suet
- 225gm Demerara sugar
- 225gm sultanas
- 225gm currants
- 2 carrots, peeled and very finely grated
- 2 cooking apples, peeled and very finely grated
- (shhhh)Wet ingredients
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 1 small wine glass of brandy shhhhh and a tad more..ha ha
- 2 tbsp black treacle
- 4 eggs, lightly beaten
Put the breadcrumbs in the biggest mixing bowl you can find. Sieve the flour into the bowl with the mixed spice, cinnamon, and nutmeg. Then add the remaining dry ingredients, up to and including the grated apples. Combine all the wet ingredients in a jug. Pour the mixture over the dry ingredients and mix together, with a big wooden spoon. Take it in turns to give it a stir, closing your eyes and making a wish.
Cover the bowl with a clean, damp cloth and leave overnight.
Butter 2 x 1.2-litre pudding basins and spoon the mix into them. Place a disc of baking paper on top of the puddings, then seal with a big sheet of baking paper with a central pleat, to allow expansion. Cover with a cotton or muslin cloth and tie with string or foil. Steam for 6 hours in steamers, or in pans with simmering water that reaches two-thirds up the sides of the basins – be sure to keep the water topped up. Remove and allow to cool.
When cool, re-cover the basins and store in a cool, dry place. On Christmas day, or the day you’re going to eat the puddings, steam for another 1-2 hours. Turn the pudding onto a plate, then pour 75ml of brandy into a ladle and carefully warm over low heat for 1 minute or so. Light the match and viola a flaming pud 🙂
N.B. As I live in sunny climes then I store mine in the fridge as they ferment very quickly here and that’s not quite what we want.
Happy Cooking and don’t forget to make a wish 🙂
Just in case you missed it, my turkey babies… Down on the farm…The turkeys are growing nicely so my Christmas dinner for the first time in two years will be…Turkey!
The recipe for sweet mincemeat will follow maybe next week…lol…But you will get it ..If you can’t wait then it is here Sweet Mincemeat..the same recipe every year but tried and tested… family ones are the best…No nasties and made from scratch…
I hope by now you have forgiven me for using the dreaded C word…..But it is creeping up and fast… It is only 107 sleeps!!!
Stay safe, have fun and laugh a lot as you know what I am going to say it is Free and proven to be good for your health…..
Laughter aside…My thoughts and prayers are with all the people who have been or will be affected by Hurrican Irma we are all thinking and praying for your safety and well-being…Much love and prayers…