Christmas Pudding

Ingredients:to make two, 2 lb puddings 4 oz/ 100g unsweetened tinned chestnut pureé 4 eggs ¼ pint / 150ml milk 2 oz / 50g grated apple 2 oz / 50g rice flour 8 oz / 225g gluten free breadcrumbs 8 oz / 225g fresh suet grated in processor 2 oz / 50g ground almonds 8 oz / 225g sugar 8 oz / 225g currants 8 oz / 225g sultanas 8 oz / 225g raisins 4 oz / 100g mixed peel 2 oz / 50g glacé cherries 2 oz / 50g treacle 1 lemon grated and squeezed 1 wineglass brandy ¼ tsp salt 1 tsp ground nutmeg 1 tsp ground cinnamon

Instructions:

Beat the chestnut  to a smooth pureé with themilk and egg. This is best done in a liquidiser.

Sift the flours into a large mixing bowl and mix in the pureé.Gradually mix in all the remaining ingredients, stirring well.

Place the mixture in well greased pudding basins. They should notbe overful. Cover with grease proof paper and then aluminium foil tied tightlyround the top of the bowl.

A one pint basin should be steamed for 4 hours.

A two pint basin should be steamed for 6 hours.

If a pressure cooker is available steam for 30 minutes withoutpressure and then for 3 hours under 15lbs (high) pressure.

Always check water levels when steaming for several hours.

Steam for two to three hours to reheat before serving.

Christmas Pudding

Posted by Sue (message id=3066 )

The only flour mentioned in the recipe is rice flour. The instructions talk of flours - plural. Just checking in case there is a line missing from the recipe Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Christmas Pudding

Posted by Peter (message id=3067 )

This should be flour, singular. Only rice flour is in the recipe Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Christmas Pudding

Posted by heather (message id=3123 )

could you tell me how long the pudding needs to mature? many thanks Heather Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Christmas Pudding

Posted by Peter (message id=3124 )

I have kept a Christmas pudding for two years in the store cupboard, and it was still in excellent condition and have eaten them freshly made. But I would always recommend that they be eaten freshly made Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Christmas Pudding

Posted by Terry (message id=3134 )

Once the pudding has been steamed, can it be mircowaved instead of being placed in a pressure cooker Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Christmas Pudding

Posted by Peter (message id=3137 )

It is very easy to burn a pudding from the inside using a microwave! The raisins in particular absorb the microwaves and get very hot indeed. Steaming ensures that the temperature never rises above 100 degrees celsius. A pressure cooker simply shortens the time needed to steam by half. If you haven't got a pressure cooker, steam for the longer time given in the recipe. Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Christmas Pudding

Posted by lenore (message id=3144 )

In Australia chestnut puree is hard to find, what could I use as a substitute? Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Christmas Pudding

Posted by Peter (message id=3145 )

If you cannot find chestnut puree use a similar quantity of grated carrot, or green plantain banana instead of the chestnut puree. I have also added cashew nuts which I put through the blender to give it a slightly nutty flavour. Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Christmas Pudding

Posted by Ian Harvey (message id=3912 )

Doesn't suet have flour in it Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Christmas Pudding

Posted by Peter (message id=3913 )

Pure suet is a hard beef fat, and can be obtained from some butchers. Suet in packets is often rolled in flour to stop the lumps from sticking together. You need to check what flour has been used. It may not be gluten-free Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Christmas Pudding

Posted by Rosemary Shirley (message id=3914 )

I cannot eat meat or wheat, so suet is a problem. I use 'White Flora' a solid yet soft vegetable oil. thanks for all the advice. I'm steaming one pudding and slow cooking another; should be an interesting comparison. I find the difference in times rather confusing on the different recipes. I think I do 3 hours at 5lb for a 2 pint pudding. This year I have included cashew nuts and hazlenuts, also dried sugared pineapple, papaya and mango, to give a different flavour. THese have been soaked overnight in non-alcoholic ginger wine and berry cordial with the sugar, spices. It smells fantastic! Happy Christmas pudding cooking! Rosemary SHirley Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

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