#Glutenfree #alcoholfree #Christmaspudding recipe

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I can’t quite believe am managing to get this post done with all that’s going on in the house and its gone 1am but I made this, and  even though I say so myself, it tasted great, so wanted to share the recipe.

Tris Strover at Tootsie’s nursery kindly gave me his Christmas Pudding recipe way back in 2011. He does all the cooking for Tootsies, and has won the Nursery World Food Award twice, and deservedly so. Anyway it’s one of my most popular posts, this time of year, funnily enough.

I’ve tried making it with gluten-free flour this year but it didn’t quite work. Maybe it’s because I didn’t take the crusts off the bread I used to make breadcrumbs. Anyway, moving on…

I’ve come up with grain-free, alcohol free version. Why do we think it’s ok for kids to eat food with alcohol in it?  If you’re eating this and think you might miss the alcohol,  have a glass of something with it.

Anyway Merry Christmas!!!


Gluten free, alcohol free Christmas pudding

You will need…
1 lb pudding basin
Greaseproof paper
Cotton or muslin
String or wool
150g raisins
150g sultanas
50g candied peel
100g prunes, chopped
50g cranberries or natural glacé cherries
50g flaked almonds
zest and juice from one clementine
150ml maple syrup
90g ground almonds
3 medium sized eggs
level teaspoon mixed spice
level teaspoon cinnamon
level teaspoon baking powder
125g gluten free vegetable suet
1 apple peeled and chopped into small pieces

How to…

  • Mix together all the dried fruit in a bowl.
  • Beat the eggs in a large bowl.
  • Add the clementine juice, zest and maple syrup and mix well.
  • Add the suet and again, mix well.
  • Add the dried fruit, almonds, spices, baking powder and ground almonds and mix through very well.
  • Pour into the pudding basin.
  • Cut a piece of greaseproof paper to fit just over the top of the pudding.
  • Cut a piece of muslin or cotton sheet to size cover the top with it, large enough so it falls below the rim where you tie the string around it.
  • Once you have tied the string around the basin, make a handle over the top using two pieces of string, going across the middle from one side to the other, this makes it easy  to take the pudding out of the hot pan.
  • Steam for 4 hours keep adding water, as it can dry out. I had to put mine on a pastry cutter, in my steaming pan.
  • Steam for an hour before serving.

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