Gluten Free Christmas Pudding

Ingredients

• 250g / 9oz raisins
• 225g / 8oz sultanas
• 450g / 1lb currants
• 85g / 3oz mixed peel
• Finely grated zest of 1 orange and the juice of 2 oranges
• Finely grated zest and juice of one lemon
• 1 tsp mixed spice
• ½ tsp ground cinnamon
• ½ tsp grated nutmeg
• 150ml / 5fl oz cold Earl Grey tea
• 6 tbsp brandy or rum
• 1 large cooking apple, peeled, cored and grated
• 85g / 3oz blanched almonds, roughly chopped
• 340g / 12oz dark soft brown sugar
• 2tbsp black treacle
• 225g / 8oz well chilled or frozen unsalted butter, grated
• 225g / 8oz brown or white Genius Gluten Free Bread, whizzed into fine breadcrumbs
• 55g / 2oz rice flour
• 55g / 2oz corn flour
• 2 tsp of baking powder (gluten free)
• 1 tsp of salt
• 5 eggs, beaten

Method

1. In a large mixing bowl mix all the dried fruit, mixed peel, orange and lemon zest and spices together and soak overnight in the orange and lemon juice, cold tea and brandy or rum. Mix in the grated apple, chopped almonds, brown sugar and black treacle.
2. In another bowl, mix the butter, breadcrumbs, rice flour, corn flour, baking powder and salt together, then gradually beat in the eggs until the mixture is smooth. Stir into the soaked fruit mixture.
3. Spoon the mixture into two 1litre pudding basins, greased with butter to two-thirds full, cover with greased greaseproof paper and foil, secured around the edge of the bowl with string. Steam for 8 hours checking occasionally to top up with more water if necessary.
4. Remove the pudding basins from the pan and leave to cool. To store, cover the puddings with fresh greaseproof paper, foil then cling film and place somewhere cool and dry.
5. On Christmas day, steam the puddings for a further six hours before serving.