Ingredients with Measurements:
- 1 cup gluten-free flour
- 1/2 cup almond flour
- 1/2 cup brown sugar
- 1/2 cup raisins
- 1/2 cup currants
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried figs
- 1/2 cup chopped dates
- 1/2 cup chopped candied orange peel
- 1/2 cup chopped candied ginger
- 1/2 cup chopped walnuts
- 1/2 cup gluten-free breadcrumbs
- 1/2 cup milk
- 2 eggs
- 1/2 cup butter, melted
- 1/4 cup brandy
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1/2 tsp. salt
Special Equipment Needed:
- 2-quart pudding basin or heatproof bowl
- Parchment paper
- Aluminum foil
- Steamer or large pot with a steamer basket
Step-by-Step Instructions:
1. In a large mixing bowl, combine the gluten-free flour, almond flour, brown sugar, raisins, currants, apricots, figs, dates, candied orange peel, candied ginger, walnuts, and breadcrumbs. Mix well.
2. In a separate bowl, whisk together the milk, eggs, melted butter, brandy, cinnamon, nutmeg, allspice, and salt.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Grease the pudding basin or heatproof bowl with butter.
5. Cut a circle of parchment paper to fit the bottom of the bowl and place it inside.
6. Spoon the pudding mixture into the bowl, pressing down firmly.
7. Cut a circle of parchment paper and a circle of aluminum foil, both large enough to cover the top of the bowl.
8. Place the parchment paper on top of the pudding mixture, followed by the aluminum foil. Secure the edges tightly with string.
9. Place the pudding basin in a steamer or large pot with a steamer basket.
10. Fill the pot with enough water to come halfway up the sides of the pudding basin.
11. Cover the pot and steam the pudding for 4 hours.
12. Check the water level occasionally and add more if necessary.
13. After 4 hours, remove the pudding basin from the steamer and let it cool for 10 minutes.
14. Remove the parchment paper and aluminum foil from the top of the pudding.
15. Invert the pudding onto a serving plate.
16. Serve warm with brandy butter or whipped cream.
Time:
Preparation time: 30 minutes
Cooking time: 4 hours
Temperature:
Steaming temperature: 212°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 57g
Protein: 6g
Sodium: 200mg
Sugar: 38g
Substitutions for ingredients:
- You can use any combination of dried fruits and nuts that you like.
- Instead of brandy, you can use rum or whiskey.
- Instead of milk, you can use almond milk or coconut milk.
Variations:
- You can add chopped apples or pears to the pudding mixture.
- You can add a tablespoon of orange zest for extra flavor.
- You can add a tablespoon of molasses for a richer flavor.
Tips and Tricks:
- Make sure the parchment paper and aluminum foil are tightly secured around the pudding basin to prevent water from getting inside.
- You can make the pudding ahead of time and reheat it in the microwave or steamer before serving.
- You can also freeze the pudding for up to 3 months.
Storage Instructions:
- Store the pudding in an airtight container in the refrigerator for up to 1 week.
Reheating Instructions:
- To reheat the pudding, place it in a steamer or microwave and heat until warm.
Presentation Ideas:
- Serve the pudding on a decorative platter with a sprig of holly or a dusting of powdered sugar.
Garnishes:
- Brandy butter or whipped cream
- Candied orange peel
- Chopped nuts
Pairings:
- Serve the pudding with a glass of brandy or port.
Suggested Side Dishes:
- Mashed sweet potatoes
- Roasted Brussels sprouts
- Green beans with almonds
Troubleshooting Advice:
- If the pudding is too dry, add a little more milk or brandy to the mixture.
- If the pudding is too wet, add a little more gluten-free flour or breadcrumbs.
Food Safety Advice:
- Make sure the pudding is cooked all the way through before serving.
- Store the pudding in the refrigerator to prevent spoilage.
Food History:
- Christmas pudding is a traditional British dessert that dates back to the 14th century.
Flavor Profiles:
- Rich, fruity, and spiced
Serving Suggestions:
- Serve the pudding warm with brandy butter or whipped cream.
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