Sugar Free Xmas Pudding

A community recipe by Shyvas

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

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 sliced 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 ounces apple juice (or pear juice, use less if required)
2 fluid ounces 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.