Posts

Gluten-Free Christmas Pudding

This extra fruity Christmas pudding recipe looks and tastes even better. It is too tempting to resist and is a classic dessert recipe at Christmas time. Decorated with fresh cranberries, this impressive pud can be a family favourite this Christmas

Gluten-Free Christmas Pudding

Prep Time 30 mins
Cook Time 6 hrs
Total Time 6 hrs 30 mins
Servings 12

Ingredients
  

  • 200 g each raisins and sultanas
  • 200 g each dried apricots and pitted prunes or figs
  • Grated zest and juice of 1 large orange
  • 1 eating apple
  • 1 rounded tsp ground cinnamon
  • 1 rounded tsp mixed spice or mixture of ground nutmeg, allspice and ground cloves
  • 3 rounded tbsp good marmalade or use honey for a sweeter pud
  • 6 tbsp Oloroso sherry
  • 5 tbsp brandy
  • 3 tbsp melted butter
  • 3 large eggs
  • 50 g flaked almonds
  • 100 g ground almonds
  • 125 g fresh white or brown breadcrumbs or crumbs made from gluten-free bread (we used Genius white)

To serve

  • A few fresh or frozen cranberries
  • Bay leaves brushed with gold lustre, optional
  • Posh cream see recipe
  • 1.2 litre pudding basin buttered, small disc of greaseproof in base, plus Bakewell paper, foil and string

Instructions
 

  • Put the raisins and sultanas in a large bowl. Use scissors to snip the apricots and prunes into small pieces, straight into the bowl. Add the orange zest and juice. Use the coarse side of a grater to grate the unpeeled apple straight in, working around the core. Stir in the spices, marmalade (or honey), sherry and brandy. Mix well, cover and leave overnight in a cool place (not the fridge), if you have time.
  • Stir in the butter, eggs, flaked and ground almonds and breadcrumbs. Spoon the mixture into the basin, pressing it down well. Cover with a piece of pleated paper, then pleated foil. Secure with string and make a string handle, if you want.
  • Cook in a steamer, with a tight-fitting lid, over boiling water for 5-6 hrs, checking and topping up the water every hour, so it doesn’t boil dry. Take the basin out and leave it to cool completely. Take off the paper
  • and foil and replace with cling film and foil. Store in a cool place for up to 3 mths.
  • To reheat: Take off the foil and cling film. Replace the cling film with a sheet of Bakewell and put the foil back on. Steam, as above, for 2 hrs. Leave to cool down for 20-30 mins, then turn out and serve with a few cranberries on top, and bay leaves, too, if liked, and…
  • To make the posh cream: Lightly whip 300ml double cream with 1 tbsp icing sugar and 1-2 tbsp Calvados or your favourite tipple. Or whisk 1 tbsp icing sugar with 2 tsp orange flower water, then whisk in 300ml cream to soft peaks. Chill until ready to serve.

Notes

You can save cooking time by using a pressure cooker - check its instructions for exact timings.
Create a smart shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free!

Carrot Apple Crunch Roll Ups

Carrot Apple Crunch Roll Ups

Carrot Apple Crunch Roll Ups

Servings 1

Ingredients
  

  • 1 sprouted-wheat tortilla*
  • ¼ cup low-fat hummus*
  • 2 tsp IsaCrunch® hulled hemp seeds
  • ¼ cup julienned carrots
  • ½ red apple sliced
  • ½ cup arugula leaves

Instructions
 

  • Warm the tortilla, so it’s pliable. Spread the hummus over the tortilla. Sprinkle
  • IsaCrunch on the hummus. Layer with carrots, apples, and arugula. Roll tightly
  • together and refrigerate.