114.Christmas Pudding : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:to make two, 2 lb puddings

4 oz/ 100g unsweetened tinned chestnut pureé

4 eggs

¼ pint / 150ml milk

2 oz / 50g grated apple

2 oz / 50g rice flour

8 oz / 225g gluten free breadcrumbs

8 oz / 225g fresh suet grated in processor

2 oz / 50g ground almonds

8 oz / 225g sugar

8 oz / 225g currants

8 oz / 225g sultanas

8 oz / 225g raisins

4 oz / 100g mixed peel

2 oz / 50g glacé cherries

2 oz / 50g treacle

1 lemon grated and squeezed

1 wineglass brandy

¼ tsp salt

1 tsp ground nutmeg

1 tsp ground cinnamon


Beat the chestnut to a smooth pureé with themilk and egg. This is best done in a liquidiser.

Sift the flours into a large mixing bowl and mix in the pureé.Gradually mix in all the remaining ingredients, stirring well.

Place the mixture in well greased pudding basins. They should notbe overful. Cover with grease proof paper and then aluminium foil tied tightlyround the top of the bowl.

A one pint basin should be steamed for 4 hours.

A two pint basin should be steamed for 6 hours.

If a pressure cooker is available steam for 30 minutes withoutpressure and then for 3 hours under 15lbs (high) pressure.

Always check water levels when steaming for several hours.

Steam for two to three hours to reheat before serving.