by Christine Perkin
GLUTEN FREE PLUM PUDDING
The Gluten Free Christmas pudding combines some classic Christmas flavours', including fruit, nuts, cinnamon, ginger, brandy and lemon. Finish it off with a lovely custard and ice cream or cream to complement the rich plum pudding. Like your gluten? You can make this by just changing the plain flour and wheat breadcrumbs.
Prep Time 15 plus overnight soaking, cook time 4 hours serves 10-12
1 kg Fruit (can include cranberries, dried plums, raisins or mixed fruit to make up the kg)
1 Lemon, finely grated zest and juice
250 g Butter, at room temperature, chopped
1 cup Brown Sugar
1 cup Almonds, chopped
1 cup of Walnuts, chopped
1 cup Plain Gluten Free Flour
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Bicarbonate of Soda
1 cup Almond Meal
1 cup Fresh Gluten Free Breadcrumbs
1 cup brandy (or ½ cup of brandy and I/2 a cup of your choice of alcohol can be Port or Vanilla Galliano or Whiskey it's your choice)
Custard and ice cream/cream, to serve
Place mixed fruit, raisins, zest, lemon juice and brandy in a large bowl. Cover and stand overnight.
Grease a 6-cup metal pudding steamer. Line base with a circle of baking paper.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in fruit mixture and chopped nuts. Sift together flour, cinnamon, ground ginger and bicarbonate of soda. Add to batter with almond meal and Gluten Free breadcrumbs. Mix to combine.
Fill prepared pudding basin. Place a large circle of baking paper and large circle of aluminum foil over the top of the batter, then secure the paper and foil with string. Place basin in a large saucepan on a trivet inside the saucepan and fill two-thirds with boiling water. Steam on medium heat, covered, for 4 hours, adding more boiling water as needed. Remove from water, cool and refrigerate until ready to serve.
To serve, steam pudding using the same method for 2 hours. Alternatively, turn the whole pudding out onto a plate, cover with plastic wrap and microwave on High (100% power) for 4-5 mins. Or cut into slices and heat for 20-30 seconds. Serve with custard and cream or ice-cream.
Guide to measurements: All recipes were tested using 59g eggs, unless otherwise stated. Australian standard measures are used in all recipes, including standard cup, tablespoon and teaspoon measures. 1 cup = 250ml, 1 tablespoon = 20ml, 1 teaspoon= 5ml. Preparation and cooking times may vary. Some recipes may take you more or less time than we suggest.