The Christmas Pudding

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IMG_1146You don’t need to not eat gluten, grains, refined sugar et al to make this Christmas pudding you just breathing and love food.

Yes I am being bullish and a bit boastful (wince)  but I never realised before it was possible to get excited about a Christmas pudding. Give it a try, you won’t regret it.

I’ve never been a massive fan of Christmas pud unless smothered in brandy butter but this pudding I can eat and eat even without brandy butter, in fact I could eat it any time,  forget about just Christmas!

I was nervous trying to make a Christmas pudding without bread crumbs or suet but as I found with my Fabulous Mincemeat recipe you don’t notice let alone miss the suet and I found this with both ingredients here.

This weekend is the traditional time (Sunday to be specific) to make Christmas pudding but I say hang tradition any time you come across this recipe give it a try, and you’ll enjoy it.  But for now put those Christmas tunes on, turn up the volume and get making your own special pud of the season.

Christmas pudding is also a great recipe to make with little ones. Not that you’d know from the pic (it’s deep concentration) but Big Sis loved help make this, and it’s a great way to make some Christmas memories of your own. Enjoy!
FullSizeRender-7It’s a serious job!

 

The Christmas Pudding

As well as being a superb Christmas pudding that hits every taste spot, you’ll also get the added bonus of your house smelling beautiful and full of Christmas spice and spirit.  

This makes a good size Christmas pud that should feed up to 6 people comfortably.  You’ll need a 1 litre heat proof pudding bowl and a steamer or large pan that can hold the bowl.  

INGREDIENTS 

  • 200g, 7.05 oz,  raisins (preferably organic)
  • 200g, 7.05 oz, sultanas (preferably organic) 
  • 100g, 3.5 oz, soft dried figs (preferably organic)
  • 200ml, 6.76 fl oz,  best quality Brandy
  • 75g, 264 oz, Coconut flour (I use this brand and one packet lasts for ages)
  • 3 large eggs (preferably organic)
  • 1 x cup, 280ml,of organic maple syrup
  • 1 x tablespoon of honey
  • 1 x teaspoon of baking powder
  • 1 x teaspoon of ground cinnamon
  • 1 x teaspoon of mixed spice
  • 1 x teaspoon of ground cloves
  • 1 x £1 or coin of your choice
  • Foil and greaseproof /baking paper
  • A sprig of holly

FullSizeRender-5

Ready for a 4 hour steam

TO COOK

  1. Soak the sultanas, figs and raisins in the brandy in a bowl and cover,  preferably over night
  2. Butter the inside of your 1 litre heat proof pudding bowl
  3. In a large mixing bowl add all the ingredients and soaked fruit and carefully mix together
  4. Carefully wrap your coin into a mini parcel with the grease proof paper and tuck well into the mixture in the bowl
  5. Pour and scrape every last bit of the mixture in to your buttered pudding bowl
  6. Cover the top of the bowl tightly with a layer of grease proof paper and then a top coat of foil
  7. Steam or gently simmer in pre-boiled water for 4 hours (I steamed mine), then very carefully remove from the water or steamer after its cooled.

You now have a Christmas pudding.  This pudding will keep for up to 6 weeks covered tightly in a cool dark place or fridge.

On the big day itself or when you decide to eat it;

  1. Steam or simmer in pre-boiled water for 3 hours (I steamed mine)
  2. Very carefully (wearing oven gloves) take from the pan or steamer and tip on to a plate tapping the pudding bowl on its base
  3. Decorate with a sprig of holly and enjoy as it is or with brandy butter or eggnog.

Notes:  As detailed above this pudding will keep well covered in a cool dark place or refrigerator for 6 weeks. It will also freeze for up to 1 year, allowing it to defrost throughly before the final 3 hour steam or simmer.   

FullSizeRender-6

 Post 4 hour steam, bottom up!

 

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26 Responses to “The Christmas Pudding”

  1. The Novice Gardener

    Have always wanted to make this. Now I have an excellent recipe for it. One that actually will make me feel good after eating it! Welcome to Fiesta Friday! Make sure you tag the post with “Fiesta Friday” and link it to my post or the other co-hosts’. It’ll make it easier for others to find you. Thanks! -Angie XO

    Reply
      • The Novice Gardener

        Just before the click to join button, I mentioned the other co-hosts. If you click on their names, it’ll bring you to their sites. A simple link on your post will notify them that you’ve joined the party, since they will get a pingback.

  3. Stephanie @ The Cozy Cook

    Welcome to the parrtaaayyy! This looks scrumptious, I’ll have to share this with my sister and mom as they eat gluten free! I love your pictures too! So excited you’re partying with us this Friday!! Great site, I love it! 🙂

    Reply
  7. Tracy

    Welcome to Fiesta Friday!! And what a gorgeous dessert to bring with you!! Perfect for this time of year; thanks for sharing! 😀

    Reply
  10. chefjulianna

    Oh yum! I love Christmas pudding and plan to make some this year too! Thanks for the reminder. Your recipe looks just gorgeous! 😀

    Reply
  11. Hilda

    I was thinking of making a plum or fig pudding for stir-up Sunday since I have already made my cake, also gluten free. So thanks for this timely posting. Your recipe looks perfect for our family, and somehow Christmas dinner just isn’t the same without a home-made pudding presented in a blue flame ignited with brandy.

    Reply

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