Plum Pudding (Gluten free)
(I love to make this but it is easier to buy as usually people take a teaspoon of the pudding to go with a half a cup of the hard sauce!)
- 150 g flame raisins
- 150 g sultanas (golden raisins)
- 50 g Italian mixed peel (mix citron, lemon and orange)
- 100 g glace cherries, mixed colors
- 50 g dates, chopped
- (red and green), quartered
- 4 tbsp rum warmed (Sub OJ or apple juice for alcohol free pudding)
- 85 g ground almonds (almond meal)
- 130 g soft dark brown sugar
- 100 g fresh brown breadcrumbs gluten free) freshly ground from good quality bread – crusts removed see notes
- Pinch fine sea salt
- 1/3 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp mixed spice (UK mix - see below)
- 85 g unsalted butter, softened
- 1 lemon zest and juice
- 1 orange zest only
- 1 tbsp milk or dairy free alternative
- 2 large eggs at room temperature (US = extra or very large)
- 3 tbsp brand (or sub orange/apple juice for alcohol free pudding
- Additional brand/run/whisky to “feed” – optional
Soak the fruit ahead of time
Weigh the raisins, sultanas, peel, cherries and dates into a bowl and add warmed rum,
Stir well and leave to soak and hydrate for al least 4 hours preferably overnight.
Making the Christmas Pudding Batter
Prepare the pudding basin(s) by generously rubbing butter (or dairy free spread) onto the inside of the surface. Set aside.
- See Notes for sizing
In a large bowl, weigh and mix together almonds, fresh breadcrumbs, sugar, salt and spices,
Add soaked fruit (including any remaining liquid) and softened butter and mix through with hands or a firm spoon until even.
Add the lemon and orange zest and juice and stir well.
In a separate mixing bowl, whisk together the eggs, brandy and milk so that they are well combined.
Add the egg mixture to the rest of the batter mix and stir well.
Get everyone in the family to stir the pudding batter for luck while they make a wish.
Transfer the batter to the pudding basin(s) and pack down firmly with the back of a spoon to compress.
- Covering the pudding with baking paper and foil to protect while steaming
I don’t do this because I grease the inside of the lids as well and the inside sides of my tins and then lock the top on.
Look on the web for covering the pudding for steaming if you use an open basin.
Steaming the Pudding
- You can look up how to steam the pudding for other basins but for my tins here is what I do
Put the tin in a saucepan - I put the rings for canning -on the bottom of the saucepan to keep the plum pudding tin off the bottom of the saucepan and to allow the boiling water to circulate under the pudding tin.
Pour boiling water into the saucepan, to a level half way up the basin
Bring to a boil and then turn down to just a simmer.
Steam the pudding for 4 hours, check intermittently and topping back up with boiling water to half way as required. Do not let drop below a quarter level or to boil dry. Do not pour over top of tin – or come close to lid with water.
Once cooked, lift the pudding from the pan and cool completely
Once cold – the English set aside in a cool, dark cupboard – I put in the refrigerator. - for 4 weeks to mature
OPTIONAL: Feed the pudding every 10 – 14 days (about 2 to 3 times in a month) with a little brandy/amaretto/whisky/rum. Skewer a few holes into the surface and drizzle or “inject” the booze into the sponge. Recover when finished.
When ready to eat I reheated slightly (about an hour) in another saucepan of boiling water – pudding should be piping hot before flaming and serving. (If using a microwavable basin you can reheat for 3 minutes on high in the microwave – cover top with saran wrap or alternative)
Heat a small amount of brandy, place a spring of holly in the center of the pudding, pour brandy over all and light –
Bring to table – singing “We Wish You a Merry Christmas”
Serve with hard sauce
NOTES
Recipe makes either two almost 1-pint Christmas Puddings or on larger 1 ¾ pint – my tins are the larger one. Serves 12
Bread crumbs – I used homemade gluten free whole meal bread, original Version 1 (See recipe in Breads) – either hand baked whole meal or bread-maker whole meal version. If using a commercial gluten free brown bread, choose a brand that is as moist as possible. If it seems a little dry, add and additional 2 tsp of water or lemon juice.
(https://www.glutenfreealchemist.com/traditional-gluten-free-christmas-pudding-recipe-figgy-pudding/)
Hard Sauce
Cream ¼ pound butter (preferably unsalted for a finer sauce) until almost like whipped cream. Creaming the butter is the real secret of a prefect hard sauce. Gradually beat in 1 cup icing sugar – one tablespoon at a time. Work until absolutely smooth. Gradually add 3 tablespoons rum or brandy or 1 tablespoon vanilla or lemon juice. Heap into a glass or silver bowl. I keep it covered in the refrigerator.