Entertaining someone with gluten intolerance or coeliac disease this Christmas? If so, Schär has you covered with this quick and tasty Gluten Free Christmas pudding recipe. This tasty Christmas pudding can be made a few days before Christmas, stored in the refrigerator and produced on the important day, and no one would know!
Schär’s microwaveable cranberry & orange gluten-free Christmas pudding
By Schär (www.schar.co.uk)
Serves: 6 – 8 | Preparation time: 15 mins, plus soaking – at least 3hrs | Cooking time: 18 – 20 minutes plus 7 minutes standing time
GF DF MF
Ingredients
- 300g luxury mixed fruit
- 25g dried cranberries (cherries could be used)
- Zest and juice of 1 orange 100ml (3 ½ fl oz) + 100ml water = 200ml (7flozs) orange juice and water
- 50ml (2 fl oz) Brandy
- 1 small cooking apple – grated
- 2 Schär Panini Rolls – made into breadcrumbs or 150g of any other Schär bread if preferred
- 1 tsp mixed spice
- 50g dark muscovado sugar or dark brown sugar
- 25g hazelnuts, roughly chopped
- 50g blanched almonds, roughly chopped
- 85g gluten free suet, suet from the butcher or cookeen (vegetable alternative) grated straight from the fridge
- 1 large egg, beaten
- 1 tbsp black treacle
Method
- Put the mixed fruit, dried cranberries, orange zest, juice and water into a large mixing bowl, microwave on full power for 3 minutes then leave to soak for 1 hour.
- Pour over the brandy, cover and leave to soak in a cool place for a further 2 hours.
- Add the grated apple, breadcrumbs, mixed spice, sugar and nuts, and mix together with a wooden spoon. Add the suet in 3 batches and stir well after each batch. Then, add the egg and treacle and mix again, not forgetting to make your wish!
- Grease a 1.2litres (2pt) plastic pudding basin. Spoon the mixture into the prepared basin and cover the top with cling film and pierce a few times.
- Cook in the microwave on medium for 10 minutes, stand for 5 minutes then cook on medium for a further 8-10 minutes. If eating immediately, stand for a further 2 minutes or when cold wrap in cling film and foil and store in the refrigerator for 1-2 weeks.
(Cooking times may vary according to the type of basin and microwave).
NB: Reheating
Remove foil and cover lightly with cling film, pierce a few times, then microwave on full power (850 watts) for 3 minutes, allow to stand for 3 minutes, then cook on medium for 5-7 minutes. Then leave to stand for a further minute before turning out of the basin (temperature needs to be approximately 65˚C in the centre of the pudding).