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Sugar Free Xmas Pudding

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Free from: dairy, wheat, gluten and soya; can be egg and nut free; no added sugar

Free from: dairy, wheat, gluten and soya; can be egg and nut free; no added sugar

Ingredients

Serves: 8

Metric Cups

For the Dry Ingredients

  • 100 grams raisins
  • 100 grams currants
  • 50 grams sultanas
  • 50 grams prunes (chopped)
  • 50 grams fresh apricots (or figs, chopped)
  • 25 grams mixed peel (fresh or dried)
  • 50 grams flaked almonds (if you cannot eat nuts then use sunflower seeds)
  • 150 grams pears (fresh, puréed in a food processor with the skin on)
  • 1 teaspoon ground ginger (level)
  • 1 teaspoon ground cinnamon (level)
  • ½ teaspoon ground mace (level)
  • 25 grams suet (vegetable or meat)

For the Wet Ingredients

  • 2 eggs (if you cannot eat eggs, use 2 heaped teaspoons of wheat-free and gluten-free baking powder)
  • 150 millilitres apple juice (or pear juice, use less if required)
  • 50 millilitres brandy
  • 100 grams gluten-free flour (and wheat-free, or use 50g each of gram flour and rice flour)

For the Dry Ingredients

  • 3½ ounces raisins
  • 3½ ounces currants
  • 1¾ ounces golden raisins
  • 1¾ ounces pitted prunes (chopped)
  • 1¾ ounces fresh apricots (or figs, chopped)
  • ⅞ ounce mixed peel (fresh or dried)
  • 1¾ ounces slivered almonds (if you cannot eat nuts then use sunflower seeds)
  • 5⅓ ounces pears (fresh, puréed in a food processor with the skin on)
  • 1 teaspoon ground ginger (level)
  • 1 teaspoon ground cinnamon (level)
  • ½ teaspoon ground mace (level)
  • ⅞ ounce coarsely grated vegetable shortening (freeze overnight to make it easier to grate) (vegetable or meat)

For the Wet Ingredients

  • 2 eggs (if you cannot eat eggs, use 2 heaped teaspoons of wheat-free and gluten-free baking powder)
  • 5 fluid ounce apple juice (or pear juice, use less if required)
  • 2 fluid ounce brandy
  • 3½ ounces gluten-free flour (and wheat-free, or use 50g each of gram flour and rice flour)

Method

Sugar Free Xmas Pudding is a community recipe submitted by Shyvas and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix all the dry ingredients together in a large bowl.
  • Beat the eggs (if you are using them) with the juice and brandy if you are using it and stir it into the dry mixture.
  • Sieve the flours together with the baking powder (if you are using it instead of the eggs).
  • Fold the flour very thoroughly into the fruit.
  • Spoon the mixture into a pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands.
  • Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level periodically.
  • Remove basin from the pot, discard the greaseproof paper and cover it with new. Allow to cool, then store in a cool larder.
  • To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes.
  • Mix all the dry ingredients together in a large bowl.
  • Beat the eggs (if you are using them) with the juice and brandy if you are using it and stir it into the dry mixture.
  • Sieve the flours together with the baking powder (if you are using it instead of the eggs).
  • Fold the flour very thoroughly into the fruit.
  • Spoon the mixture into a pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands.
  • Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level periodically.
  • Remove basin from the pot, discard the greaseproof paper and cover it with new. Allow to cool, then store in a cool larder.
  • To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes.
  • Tell us what you think

    What 1 Other has said

    • Yummy, how long will this store for?

      Posted by Anne24 on 26th September 2015
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