This pudding was inspired by a recipe on Sainsbury’s website with just a wee tweak and this Gluten & Dairy Free Christmas Pudding, not only contains apricots (one of my favourite dried fruit – great for iron among other nutrients) but is really easy to make!
However, if you follow me you know that I never use processed sugar in my recipes. This is an exception! It is Christmas after all and here’s the thing – the holidays don’t have to be about endless boxes of chocolates. I have treats at the holidays for sure, but just don’t go crazy, so my liver can handle a sugary Christmas pudding for dessert with my family. I also love that this recipe contains Almonds which are a source of protein so will help you to feel full and so not over do it, among their many other benefits!
- Dried Apricots – 100g (Chopped into small pieces)
- Granny Smith Apple peeled and cored X 1
- 350g Mixed Dried Fruit
- Tablespoons of Brandy X 3
- Grated Zest and Juice of 1 Orange
- Dairy Free Spread X 100g
- Soft Light Brown Sugar X 100g
- Medium Eggs Beaten X 2
- Gluten Free Self-Raising Flour X 100g
- 1/2 teaspoon of Cornstarch
- Teaspoon of Mixed Spice X 1
- Ground Almonds X 75g
- Grate the apple into a bowl and add the apricots, dried fruit, brandy and juice of the orange
- Mix together well, cover and leave for an hour
- Mix the zest of the orange, spread and sugar together until light and then add the beaten eggs and mix again
- Sift in the flour
- Add the cornstarch and mixed spice and mix well
- Fold in the ground almonds
- Add the soaked fruit to the mixture and stir well until all combined
- Grease your pudding bowl with rapeseed oil or dairy free spread
- Place a circle of parchment paper in the base of the bowl
- Spoon the mixture on top and pack in tightly
- Make a hole in the centre with a spoon
- Place another circle of parchment paper on top of mixture
- Cut a piece of foil and place another piece of parchment paper on top of this and make a pleat in the middle (note that the parchment on top of the mixture will stop pieces of the foil from falling into the pudding as it cooks)
- Place the double layer on top of bowl and trim a circle larger than the top of the bowl
- Fold over the edges and secure with string (the fold will allow expansion of the steam inside the bowl as it cooks
- To steam in a slow cooker, place the bowl into the slow cooked and add water half way up the bowl and cook at low for 10 hours (you may need to add more water during this time)
- To steam on the hob, place the pudding bowl in a steamer, cover and steam for about 8 hours (you may need to add water during this time)
- When finished steaming, leave to cool for a few minutes, remove from the bowl and leave to cool completely
- When cooled, skewer some holes in the top and pour in another tablespoon of brandy (we’re going ALL out!!)
- Place back into washed and dried pudding bowl and ensure airtight and store until Christmas Day.
- To re-heat, steam for an hour
I usually love my Gluten & Dairy Free pudding with soya custard (bought) and a spoon of dairy free ice-cream but it you prefer a dairy free cream, you could take the cream from the top of a tin of coconut milk (having left it in the fridge for half an hour) and mix through a drizzle of honey.
This recipe can be made up to a month before Christmas. Happy holidays!!