Christmas Pudding


butter for greasing
225g/8oz gluten free/wheat free plain flour
pinch of salt
1 tsp each of ground ginger, mixed spice and grated nutmeg
50g/2oz blanched almonds, chopped
400g/14oz soft dark brown sugar
225g/8oz gluten free/wheat free shredded suet
225g/8oz each of sultanas, currants and raisins
175g/6oz cut mixed peel
175g/6oz dried white breadcrumbs- made with gluten free/wheat free bread
6 eggs
5 tbsp gluten free/wheat free stout
juice of 1 orange
50ml/2fl oz brandy
125ml/4fl oz milk plus extra if necessary


Butter 2 x 1.2 litre/2 pint pudding basins.

Sift the gluten free/wheat free flour, salt, ginger, mixed spice and nutmeg into a very large mixing bowl. Add the almonds, sugar, gluten free/ wheat free suet, dried fruit, mixed peel and gluten free/wheat free breadcrumbs.

In a separate bowl, combine the eggs, gluten free/wheat free stout, orange juice, brandy and 125 ml/4fl oz of the milk.

Stir the liquid mixture into the dry ingredients, adding more milk if necessary to achieve a soft dropping consistency.

Divide the mixture between the pudding basins. Cut a round of greaseproof paper 1 ½ times the size of the rim of the pudding basin. Grease then fold a single pleat in the paper to allow room for the pudding to expand during cooking. Cover each pudding with paper and secure with string.

Place each pudding into a saucepan with water half way up the side. Cover and steam for 6 hours or longer. The longer a pudding cooks the richer and darker it becomes. Top up each pan with boiling water as required and don't let the water boil dry.

Remove the rounds of greaseproof paper and replace with new. Wrap each pudding in a cloth and store in a cool dry place until required.

To reheat the puddings, steam each pudding for 2 hours and serve with brandy cream, custard or rum sauce.