My Gluten & Dairy-Free Mid-Winter Christmas Pudding
Just once I’d love to celebrate Christmas as the northern hemisphere does, with snow on the ground, the fire roaring, and then all that comforting food would make more sense.
Isn’t that strange because a southern hemisphere Christmas is very special, but because of all the pictures and movies growing up, it all looks so dreamy.
Next best thing for us is celebrating a Mid-Winter Christmas in July, and this recipe for a Christmas pudding will be enjoyed by everyone.
Please don’t be scared away by the long list.
Basically, it’s about collecting everything together, putting it into a bowl, mixing, and leaving it - simple!!
So, My Gluten & Dairy-Free Mid-Winter Christmas Pudding - are you ready?
Christmas Pudding Recipe
It's gluten-free + dairy free
Note: Begin 2 days before.
Ingredients
50gram rice flour
1tsp cinnamon
1tsp nutmeg
1tsp mixed spiced
50grm brown sugar
50grm raw sugar
100grm fresh gluten free bread-crumbled to rough breadcrumbs
1 apple-grated
1 carrot-grated
100grm currants or cranberries
225grm sultanas
250grm raisins
100grm candied peel
75grm apricots-diced
75grm dates-diced
75grm glacé cherries
100grm almonds
2tsp zest lemon and orange
20ml golden syrup
1Tbsp juice lemon and orange
3/4C cold black tea
2 eggs
100grm coconut oil-melted
Method
In the largest bowl you have, mix all the dry ingredients, including all the dried fruit, together.
In another bowl, mix all the wet ingredients together. Don’t panic if the coconut oil solidifies.
Pour the liquid into the dry ingredients and mix together. Cover and leave in a cool place overnight.
The next day, grease a medium pudding basin (7 cup capacity). If you don’t have one, a medium metal bowl will work. Make sure the basin or bowl you are using fits into your largest pot.
Give the pudding mix one final stir and pour it into the prepared bowl. Cover the mouth of the bowl with baking paper, tie with string, then cover that paper with foil.
Place it into your pot and fill with water until it reaches halfway up the bowl. Bring to a boil, then reduce to low and steam for 4 hours (keep replacing water when necessary).
Remove from the pot, let it cool with the foil still on, then refrigerate overnight.
The following day, place the bowl back into the pot and repeat the cooking step, but only for 2 hours.
Let it stand for 10 minutes, then turn it out onto your serving dish and serve with warm custard or fresh cream.
Enjoy!!
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