Gluten-free Christmas Pudding
Ingredients
- 3/4 cup Besan
- 1/2 tsp Bicarb soda
- 125 g Pork lard grated or finely diced, or substitute with ghee or olive oil
- 1 Carrot, small grated
- 1 Green apple grated
- 1/2 Lemon zest and juice
- 125 g Almond meal
- 125 g Sultanas
- 125 g Currants
- 125 g Goji berries
- 1/3 cup Prunes diced
- 1/2 cup Brown sugar
- 1/2 tsp Mixed spice
- 1/4 tsp Nutmeg
- 50 ml Brandy
- 2 eggs
- 90 ml Coconut milk
- 1 Pinch Salt
Instructions
- Combine all ingredients thoroughly.
- Prepare as per Method 1 or Method 2.
- Serve with Butterscotch Custard (see recipe)
Method 1—Boiled Pudding
- Boil a 60cm square piece of calico for 5 minutes, then carefully remove it from the water and wring it out well.
- Sprinkle the surface with 1/8—1/4 cup extra besan and rub it on in a large circle.
- Place the pudding mixture into the centre of the besan circle on the cloth.
- Gather the edges of the cloth up, shaping the pudding into a ball shape and very securely tie the bundle as close to the pudding as possible.
- Place in a large pot of boiling water and cook with the water simmering for 2 hours.
- Ensure there is enough water to cover the pudding at all times. You will need to top up the water as it cooks.
- Once cooked, carefully remove the pudding and set on a wire rack to drain and cool.
- Once cold, to store it, hang in a cool, dark place until Christmas.
- Boil for another 2 hours as above just prior to serving.
Method 2—Steamed Pudding (my preferred method)
- Generously grease a large pudding basin.
- Pour the pudding mixture into the basin.
- Cover with a layer of greased baking paper, or two layers of foil and tie very securely around the edges of the dish.
- Place in a large pot of boiling water and cook with the water simmering for 2 hours. The water level needs to be just below the rim of the pudding basin at all times. You will need to top up the water as it cooks.
- Once cooked, carefully remove the pudding and cool.
- Once cold, store in a cool, dark place until Christmas.
- Boil for another 2 hours as above just prior to serving.
