Are you looking for a delicious gluten-free Christmas pudding recipe that will impress your guests? Look no further than the David Jones version, which is adapted for those with gluten sensitivities. This recipe is easy to follow and uses simple ingredients that you can find in any grocery store.
Ingredients
- 1 cup gluten-free self-raising flour
- 1 cup gluten-free breadcrumbs
- 1 cup brown sugar
- 1 cup mixed dried fruit
- 1 cup grated carrot
- 1 cup grated apple
- 1 tsp mixed spice
- 1 tsp bicarbonate soda
- 1/2 cup milk
- 1/2 cup melted butter
- 2 eggs, lightly beaten
- 1/2 cup brandy or rum
Instructions
- Preheat your oven to 180°C (160°C fan-forced).
- In a large mixing bowl, combine the flour, breadcrumbs, sugar, mixed fruit, carrot, apple, mixed spice, and bicarbonate soda.
- In a separate bowl, whisk together the milk, melted butter, eggs, and brandy or rum.
- Pour the wet mixture into the dry mixture and stir until well combined.
- Grease a 2-litre pudding basin and pour in the mixture.
- Cover the basin with a double layer of baking paper and then a layer of foil, making sure to leave room for the pudding to expand.
- Place the pudding basin in a large saucepan and pour in enough boiling water to come halfway up the sides of the basin.
- Cover the saucepan with a lid and simmer for 3 hours, making sure to top up the water level as needed.
- Remove the pudding from the saucepan and let it cool for 10 minutes before turning it out onto a plate.
- Serve with custard or cream, and enjoy!
Nutritional Information
One serving of this gluten-free Christmas pudding contains:
- Calories: 375
- Protein: 5g
- Fat: 12g
- Carbohydrates: 61g
- Sodium: 255mg
Cooking Time
The total cooking time for this gluten-free Christmas pudding is approximately 3 hours.
Equipment
- Large mixing bowl
- 2-litre pudding basin
- Saucepan with lid
Serving Suggestions
Gluten-free Christmas pudding is traditionally served with custard or cream. You can also add a dollop of brandy butter for an extra festive touch.
Variations
If you don’t like mixed fruit, you can substitute it with dried cranberries, cherries, or raisins. You can also add chopped nuts for extra texture.
Substitutions
If you don’t have gluten-free self-raising flour, you can substitute it with gluten-free all-purpose flour and add 1 teaspoon of baking powder. You can also use gluten-free breadcrumbs or almond meal instead of regular breadcrumbs.
Storage
This gluten-free Christmas pudding can be stored in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 3 months.
Tips
- Make sure to grease the pudding basin well to prevent sticking.
- Don’t overmix the batter, as this can make the pudding tough.
- If you don’t have a pudding basin, you can use a heatproof bowl or a large mug.
- If you’re short on time, you can make this pudding ahead of time and reheat it in the microwave or oven.
Notes
This recipe makes a large pudding that can serve 8-10 people. If you’re cooking for a smaller group, you can halve the recipe or freeze the leftovers for later.
Frequently Asked Questions
Can I make this pudding without alcohol?
Yes, you can substitute the brandy or rum with orange juice or apple cider.
Can I use a slow cooker to make this pudding?
Yes, you can cook the pudding in a slow cooker on high for 6-8 hours, or on low for 8-10 hours.
Can I make this pudding nut-free?
Yes, you can omit the nuts and use extra dried fruit or breadcrumbs instead.
Personal Thoughts
This gluten-free Christmas pudding recipe is a real winner in my book. It’s easy to make, uses simple ingredients, and tastes absolutely delicious. I love how moist and flavorful it is, with just the right amount of sweetness. Plus, it’s great for those with gluten sensitivities or dietary restrictions. I highly recommend giving this recipe a try this holiday season!